Make the meatballs. Heat a frying pan with 2 tablespoons of olive oil to medium, add the diced onions and sauté (cook gently) for about 2 minutes; we just want to soften it before mixing in the ground meat. Transfer to a plate to cool down a little.

Using your hands, mix all meatballs ingredients really well in a large bowl. Roll the mixture into small balls using wet hands, think a ping pong ball size.

Heat a large frying pan and add a couple of teaspoons of ghee or coconut oil. Once hot, add the meatballs (1 cm apart) and fry over medium-high heat for about 4-5 minutes each side, turning over twice or three times to brown off multiple sides. Turn the heat off and leave meatballs to rest for a few minutes while finishing off the mash.

Make the cauliflower mash. Add the diced pumpkin to a large pot of water (enough water to then add the cauliflower in), add half a teaspoon of salt and bring to a boil. Once it’s boiling, add the cauliflower pieces and cook together for 7-8 minutes, until both vegetables are soft when poked with a knife. 

Strain the vegetables and transfer to a food processor together with garlic, butter, mustard, a little pepper and another half a teaspoon of sea salt. Process into a puree (fairly smooth), you might need to stop and start the processor a few times to scrape the sides and mix the veggies inside. 

Serve the meatballs over the mash together with your favourite condiments or sauces such as mustard, chilli sauce, gherkins, paleo or Whole30 compliant ketchup.