Prep the meatballs

Let ground pork rest on paper towels to drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a medium bowl, using a fork or whisk, blend the egg, spices and almond meal. 

Add the ground pork, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

Cook the meatballs

In a large frying pan over medium-high heat, warm 1  olive oil until hot but not smoking. 

Working in batches if needed, add the meatballs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. 

Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.

While the meatballs cook, prepare the remaining ingredients.

Prep the remaining ingredients

Peel and thinly slice the shallots.

Trim the stems from the figs; coarsely chop the figs.

Trim the root ends and any coarse stems from the watercress; coarsely chop the watercress.

Cook the cauliflower “rice”

In the same pan used for the meatballs, warm 1-2 tablespoons olive oil over medium heat until hot but not smoking. 

Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. 

Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 2 to 4 minutes.

Stir in the figs (optional for carb watchers) and cook until starting to soften, about 1 minute. Remove from the heat, stir in the watercress, and season to taste with salt and pepper.

Serve

Transfer the cauliflower “rice” to individual plates and top with the meatballs. Drizzle with oil, if desired, and serve.

Kids Can!

Time the meatballs.

Time the cauliflower “rice.”

Drizzle oil over the meatballs.