Step 1

Steam the cauliflower for 8 minutes in a steamer or in boiling water, until soft when poked with a fork.

Step 2

Transfer steamed cauliflower to a high-powered blender along with the rest of the sauce ingredients.

Step 3

Blend until completely smooth. If necessary, add more broth to thin out the sauce to desired consistency.

Step 4

Taste sauce for flavor and add more ghee and/or sea salt to taste. Set aside until ready to use.

Step 5

Add all ingredients for the meatballs to a mixing bowl and use your hands to mix everything together until well-combined (note: you can also perform this step using a stand mixer with the paddle attachment).

Step 6

Form meatballs 1.5 to 2 inches in diameter and place on a plate.

Step 7

Heat 2 tablespoons avocado oil or cooking oil of choice in a large cast iron skillet over medium-high heat. Once hot, place the meatballs on the hot skillet, giving each one plenty of room (you’ll need to do this in 2 to 3 batches). Cook 2 minutes, flip to the other side and cook another 2 to 3 minutes, until browned on 2 sides. Transfer to a plate.

Step 8

Wipe out the skillet, lower the heat to medium-low and add the sauce. Bring sauce to a gentle boil then add the meatballs and stir. Cover and cook until meatballs are cooked through, about 5 to 8 minutes. For more developed flavor, cook meatballs at a very gentle simmer over medium-low heat for 30 to 60 minutes, stirring occasionally.