Thai Curry Meatballs over Cauli Rice

• COMBINE ingredients for meatballs in a large mixing bowl. Mix well to combine. Form into 8 golfball sized meatballs. Heat a skillet over medium heat with non-stick cooking spray. Lightly brown meatballs 3 minutes, turn and brown another 3 minutes.
• ADD sauce ingredients to crockpot and stir to blend. Turn crockpot to low/medium heat setting.
• ADDmeatballs. Cook 3 hours until meatballs are cooked through. Add bell pepper, tomatoes and mushrooms and cook an additional 30 minutes. Alternately add all ingredients at one time to save labor.
• RICE cauliflower in food processor, pulsing until finely chopped into rice sized pieces. Eat raw OR lightly steam for a few minutes to soften in a shallow pan with 1/2″ of water.
• SERVE 4 meatballs over 1 cup cauliflower rice and 1 ¾ cup sauce. Garnish with basil or cilantro and a squeeze of lime juice.

Alternate Instant Pot Instructions:

• MAKE meatballs as described above – brown with the sauté function in the instant pot with nonstick spray. Add more nonstick spray as needed. Remove meatballs. Add all the sauce ingredients to instant pot and stir with a whisk to blend well. Add back meatballs. Add bell pepper, mushrooms, and tomatoes. Set instant pot to 12 min. Pressure. If you double the recipe, increase pressure time to 24 minutes.