Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

Make the meatballs: combine all of the meatball ingredients into a large mixing bowl and stir together. Then, shape the meat mixture into golf ball sized meatballs, about 8. Place on the baking sheet and bake for 15-18 minutes or until juices run clear and meat is cooked through.

Meanwhile, make the sauce: Place the cauliflower florets in a large pot and cover with salted water. Bring to a boil over high heat, then lower the heat to medium and cook for five to seven minutes or until easily pierced with a fork. Remove the cauliflower with a slotted spoon.

Heat the one teaspoon of olive oil in a medium nonstick skillet over medium heat. When the oil is shimmering, add one garlic clove and cook for 30 seconds or until fragrant. Add the shallots and cook for two to three minutes or until translucent. Transfer to a high-speed blender or large food processor, and add the cauliflower, the broth, nutritional yeast, mustard and lemon juice. Generously season with salt and pepper and blend the sauce until creamy, about one minute. Set aside.

Prepare the pasta: place a large skillet over medium heat and add in the olive oil. Season with salt and pepper and cook for 7 minutes or until cooked to your preference.

While pasta cooks, place a small pot over heat and pour in the cauliflower alfredo. Cook until heated and then let simmer until sweet potato noodles are ready.

When pasta and meatballs are done, transfer the sweet potato noodles to a serving bowl, top with meatballs and pour over the cauliflower alfredo. Garnish with parsley.