In a large mixing bowl, combine the cauliflower rice, cooled cooked quinoa, chopped herbs, flour, eggs, olive oil, salt, and spices. Mix until well combined, ensuring a uniform texture. Cover the bowl with plastic wrap and refrigerate for 20-30 minutes, allowing the mixture to firm up.

Heat a skillet over medium heat and add olive oil. Sauté the diced onion until it becomes translucent, about 5 minutes, then add minced garlic and grated ginger, cooking until fragrant, roughly 2 more minutes. Stir in the turmeric, salt, and pepper, then pour in the coconut milk and vegetable broth. Let this simmer for 5-7 minutes until it thickens slightly.

In a large pan, heat vegetable oil over medium-high heat. While the oil warms, shape the chilled mixture into small meatballs, about 1-2 inches in diameter. Fry them until golden brown on all sides, approximately 3-4 minutes per side.

Gently place the cooked meatballs into the simmering Coconut Turmeric Sauce in the skillet. Allow them to simmer together for an additional 2-3 minutes, spooning the sauce over the meatballs to coat them evenly.

Once combined, serve the Vegetarian Meatballs in Coconut Turmeric Sauce hot over a bed of fluffy rice or quinoa. Garnish with additional herbs for freshness and a squeeze of lime.