Indian Spiced Meatballs with Creamy Turmeric Cauliflower Rice

Course Main Course
Cuisine Gluten-free, Grain-free, Indian, Keto, Paleo, SCD
Keyword scd meatballs
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes



  • 1 lb ground turkey, chicken, or beef
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp ground Turmeric
  • 1/4 tsp ground Coriander
  • 1/4 tsp ground Cumin
  • 1/8 tsp ground ginger
  • 1/4 tsp chili powder
  • 1 clove minced garlic
  • 1 tsp mustard

Cauliflower Rice

  • 2 cups riced cauliflower (or one package frozen)
  • 1/2 cup plain SCD yogurt (or sub 1/4 cup coconut milk)
  • 1 tsp minced garlic
  • 1 cup peppers cut into thin strips or diced
  • 1 small onion cut into thin strips or diced
  • 1 tsp ground Turmeric
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp ghee or butter
  • 1 small bunch fresh cilantro leaves (optional)



  1. Heat oven to 375F degrees

  2. Line a baking sheet with parchment paper or rub some oil on the bottom of a 9 x 13 glass baking dish

  3. Add meat, garlic, mustard, and spices to a large mixing bowl

  4. Stir until everything is well mixed

  5. Form meat into 1-inch balls and place about an inch apart on the baking sheet

  6. Bake for 20 - 25 minutes until the meatballs are cooked through

Cauliflower Rice

  1. Whisk yogurt until it is smooth and set aside.

  2. Heat ghee in large sauce pan over medium heat

  3. Once ghee is melted, add onion and peppers

  4. Satee until onion is tranluscent and both onion and peppers are soft, about 5 minutes

  5. Add garlic

  6. Sautee for another minute, until garlic softens

  7. Add riced cauliflower, salt, pepper, and Turmeric and cook until soft (the way you would want to eat it)

  8. Stir in whisked yogurt

  9. Cook for a few more minutes until mixture is heated through

  10. Spoon rice into serving bowls or plates and top with meatballs and fresh cilantro