Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside. Place all of the ingredients (except the beef) for the meatballs in the bowl of a food processor. Pulse for 30 seconds or so until mixed well. Do not over process, as it will become mushy! Add the meat and process a few more times. Roll into 1 1/2 - 2" balls and place them on the prepared baking sheet. Bake for 20 minutes and rotate the pan 180 degrees. Bake for another 10-15 until they have reached your desired doneness. I like mine cooked to a medium doneness, so I pulled them out after 30 minutes. While they finish cooking, prepare the curry sauce. In a medium saucepan, heat the coconut milk until is begins to simmer. Add the rest of the ingredients and whisk well. Bring to a low boil and turn the heat down to low. Let simmer and thicken for 10-15 minutes. if you like your sauce a bit thicker, you can add the arrowroot mixture (see the bottom of the Curry Sauce ingredients list!) Serve the meatballs on a bed of cauliflower rice or regular rice (if you aren't Whole30ing!) Cover with the curry sauce and garnish with fresh herbs and red pepper flakes. Notes This recipe can be made and served on top of a bed of rice as well. Stick with cauliflower rice if you want to keep it Whole30 compliant!