• Pulse your cauliflower florets in your food processor until the cauliflower pieces are the size of rice. You’ll need 1 1/2 cups of minced cauliflower.
  1 1/2 cups minced cauliflower
• Add your cauliflower rice in a bowl with ground beef, milk, eggs, onion, salt, garlic powder, oregano, and parsley. Mix until combined.
  2 pounds ground beef, 1/2 cup milk, 2 eggs, 2 tablespoons onion, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 1 teaspoon parsley
• Now you’re ready to roll each meatball. Not too tight. You want to lightly roll them between your hands to form a small ball that feels like it will hold together, but lightly so they will absorb the sauce.
• Fry your meatballs in oil and brown them well on all sides over medium-low heat, turning carefully about 10 minutes.
• When you're meatballs are cooked, transfer them to a bowl, cover and set aside. Drain the oil from the pan.

For Sauce:

• Add broth, garlic, and tomato paste. Stir over a medium heat scraping up the bits of beef off the bottom as you stir. Season with parsley, sage, smoked paprika, and salt and pepper. Simmer as the sauce thickens.
  1 1/2 cups beef broth, 6 ounces tomato paste, 1 teaspoon parsley, 1/2 teaspoon sage, 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon smoked paprika, 5 cloves of garlic
• Return your meatballs back into the pan along with any juice from the bowl. Then cover and simmer. Serve and enjoy.