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Pre-heat oven to 400 degrees.
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In a skillet, heat 1 tablespoon olive oil. Add onions, salt and pepper, and cook until the onions are translucent. Add in garlic and cook for another 2-3 minutes until onions start to brown and caramelize and garlic becomes fragrant. Set aside and let cool.
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In a large bowl, add ground beef, cooled onion and garlic mixture, and remaining meatball ingredients and gently mix until well-combined. Form the mixture into balls.** Bake the meatballs for 18-20 minutes, flipping halfway through.
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On a sheet pan, toss together the coconut rice, olive oil, and salt and bake for 10-15 minutes, until the rice starts to brown slightly. You just need enough olive oil to lightly coat the rice.
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For the chimichurri, add all the ingredients, except olive oil, to the food processor and blend until the herbs are broken down into small chunks. Slowly drizzle in the olive oil until it is all combined. Taste and adjust seasonings as necessary.
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Add the toasted cauliflower rice to a platter. Top with meatballs and chimichurri sauce. If desired, top with pomegranate seeds.
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Serve and enjoy!