In a large bowl combine all of the ingratiates listed in the "meatballs" section with the exception of avocado oil. Once all of the ingredients are combined, add avocado oil to a skillet and heat to medium heat.
While the pan is heating up, use your hands to create equal sized meatballs out of the ingredients that were combined in the previous step (should make 16).
Once the pan is hot, place the meatballs into the pan and let brown on all sides. They do not need to be fully cooked at this point. Once the meatballs are browned, remove them from the pan and set aside.
While the pan is still hot, add the diced onions and allow them to cook (about 5 minutes). Once onions are softened, add the garlic and let cook for another minute before adding the remaining ingredients listed in the "Curry Sauce" list.
Once all ingredients have been added, allow the sauce to come to a boil. Once the sauce starts to boil, turn the heat down to low, add the meatballs back into the sauce and place a lid over the pan. Allow the meatballs to cook in the sauce at a simmer with the lid on for about 20 minutes or until the meatballs reach an internal temperature of 165 degrees.
Cook your riced cauliflower according the package and serve
