Preheat oven to 425 F. Line a large baking sheet with parchment paper.

In a bowl combine meat, egg, almond meal, and pesto. Roll into roughly 12 meatballs and place on the baking sheet.

Melt coconut oil over a large skillet over medium-high heat. Add the shallot and garlic and sauté for 3-4 minutes. Add the cauliflower rice, coconut milk, broth, nutritional yeast, salt, and turmeric. Stir well to combine, and bring the mixture to a boil. Reduce heat to low and simmer for 7-8 minutes, or until the liquid is dissolved and the risotto is thickened. Add in a little coconut milk if the risotto gets too dry.

Stir in sun-dried tomatoes and meatballs, then serve topped with extra pesto!