Preheat oven to 390 degrees F (200 degrees C).
First thing first, go wash the Cauliflower (1 head) and chop up the florets. Boil it or steam it until very tender.
Place the cauliflower, Ghee (3 tablespoon), Nutritional Yeast (2 teaspoon), Stone Ground Mustard (1 tablespoon), Sea Salt (1/4 teaspoon), and Almond Milk (to taste) into a blender and process until creamy. Add more salt or nutritional yeast to taste. Get the right creamy consistency by adding more milk if needed.
In a large bowl, combine Ground Turkey (300 gram), Yellow Onion (1/4 cup), Egg (1), Tapioca Flour (1 tablespoon), Fresh Rosemary (1 tablespoon) Garlic Powder (1 teaspoon), and Sea Salt (1/2 teaspoon). Mix well.
Using your hands, roll the mixture into ping pong-sized balls.
Bake for 20-30 minutes.
Pour the cauliflower mash into a large skillet, then add the meatballs and simmer on very low heat for 10-15 minutes.
Top with Fresh Parsley (1 tablespoon) and enjoy!