Preheat your oven to 375 F. and line a baking sheet with foil. Place a cooling rack or roasting rack over the foil and spray with non stick spray.

In a large mixing bowl, combine all the meatball ingredients. Mix well to combine by using your hands.

Use a cookie scoop or measuring spoon to make tablespoon size meatballs. I was able to make about 24 meatballs.

Place them on the rack that's placed over you baking sheet and bake for 15 minutes. Broil the last few minutes if desired for a little color.

While the meatballs are baking, melt the butter or ghee in the saucepan on medium low heat. Once melted add in the small diced onion. Sauté until translucent.

Add the garlic and all the remaining spices (salt, cumin, and garam masala). Allow this to cook on low until it smells fragrant.

Whisk in the tomato paste. Then slowly whisk in the coconut milk. If your heat is too high the sauce can separate, so watch your temperature and whisk often.

Allow it to simmer on low. Then add the cooked meatballs. Serve over cauliflower rice and with low carb naan bread.