In a large bowl, whisk together egg with Italian seasoning, salt, pepper and red pepper flakes.
Add carrots and ground meat to the bowl. Using your hands, mix the ingredients thoroughly throughout the meat. Using a small ice cream scoop, roll the meat into balls until 18 meatballs are made and the meat is gone.
Heat a medium skillet over medium-high heat. Add oil to the pan and heat 4 minutes then add the meatballs to the pan.
Cook meatballs 5 minutes then flip to cook on the other size another 5 minutes. Rotate the meatballs a few more times in the pan cooking 1-2 minutes until cooked through.
Remove meatballs from the pan and place on a plate.
Add ¼ cup water to the skillet with riced cauliflower. Cook 5 minutes until softened then add lemon juice and mint leaves. Stir to combine.
Divide the meatballs and cauliflower rice into 4 even servings placing them in meal prep containers with fresh lemon wedges.