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.
Add your cauliflower rice in a bowl with ground beef, milk, eggs, onion, salt, garlic powder, oregano, and parsley. Mix until combined.
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.
Return your meatballs back into the pan along with any juice from the bowl. Then cover and simmer. Serve and enjoy.