Merguez Meatballs and Greek Cauliflower Rice

1. For the meatballs: Place 1/2 of the beef in a food processor with the remaining meatball ingredients (except coconut oil).

2. Process on high until it forms a smooth paté and all the ingredients are incorporated.

3. Dump out into a large bowl and add the remaining beef, mixing by hand. You might need to run your hands under cold water to keep the mixture from sticking to you.

4. Place the bowl in the fridge for 15 minutes to allow the meat to chill; that will make meatball rolling so much easier.

5. Moisten your hands and a 1 tablespoon measuring spoon with cold water and shake to remove excess.

6. Measure a level tablespoon of beef and roll into a ball between your palms. Repeat with remaining beef.

7. Heat oil in a large pan over medium-high heat. Fry the meatballs in batches, until golden brown and cooked through.

8. For the cauliflower rice: Meanwhile, roughly chop the spinach.

9. Sauté the cauliflower rice in half the coconut oil for 4-5 minutes. Add chicken broth and steam the mixture for 2 minutes.

10. Add the remaining olive oil, chopped spinach, and dill, and cook until the greens are just wilted.

11. Drizzle lemon juice on top and stir. Add salt and pepper, according to taste.

12. Serve meatballs alongside cauliflower rice.