Make-Ahead Dill Meatballs in Cauliflower Cheese Sauce with garlic, dill, and tomato paste are AMAZING! The recipe so easy to freeze and enjoy on a busy night!
My recipe for Dill Meatballs in Cauliflower Cheese Sauce is easy, healthy(ish), and scrumptious. The Meatballs are swimming in a beautiful creamy light pink Cauliflower Cream Sauce flavored with garlic, fresh dill, and a touch of tomato paste. Oh, and cream cheese because, well, it just tastes so darn good!
Dill gives this recipe a little somethin somethin. It’s a fresh herby flavor somewhat similar to fennel, that brightens and lightens the meatballs and sauce so it’s perfect anytime of year. While the Meatballs may be the star of this dish, cauliflower is the best supporting actor. Not only to they give the creamy backdrop, they are so healthy for you! Keep reading for more on this!
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Video: Meatballs in Cauliflower Sauce are Easy to Make!
Cauliflower is Versatile and Healthy
If you follow my recipes, then you’ve heard this before, but I’ll say it again…Cauliflower is one amazing veggie! It’s not only versatile, it’s full of health benefits, which with a Certification in Nutrition and Healthy Living, is something I’m always looking for!
While it’s low in calories and carbs, it’s high in Fiber and contains so many vitamins and minerals. Cauliflower is a Cruciferous Veggie, just like Broccoli and Kale, which we all know are extremely good for us. It also contains important Antioxidants which can help to reduce the risk for heart disease and may have anti-cancer effects.
Cauliflower is also great because it can take on so many different roles in food, it’s sort of a chameleon! It can be a steak, small meaty bites, a thick lush mash, or a smooth creamy sauce!
Try these other delicious and healthy Cauliflower recipes:
- Low Carb Cauliflower Cordon Bleu Bake
- Super Cheesy Cauliflower Rice
- Korean Rice Bowl with Lentils & Cauliflower
- Green Cauliflower Cream Fettuccine
- Cauliflower Steaks & Quinoa Risotto
- Spiced Cauliflower Rice with Beef Filet
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Simple Ingredients and Substitutes
Cauliflower Cheese Sauce Ingredients
- Cauliflower – I always buy a whole head and cut it myself, but you can also buy the fresh florets. You can use frozen, but make sure to bake off all excess water. You could substitute with butternut squash or even sweet potatoes.
- Extra Virgin Olive Oil – You can substitute with any neutral oil, such as vegetable oil, avocado oil, or even coconut oil.
- Water – the water helps everything to blend smooth.
- Fresh Garlic cloves, minced – Fresh is best when it comes to garlic, but you can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! If you do not have fresh garlic, you can substitute dried garlic flakes or garlic powder.
- Chicken Base – I love the depth of flavor that you get without having to add a lot of extra liquid. You can substitute with vegetable base, beef base, or garlic base. You can also crush a bouillon cube and add it, just make sure that it completely dissolves.
- Cream Cheese – Cream cheese rarely needs an explanation, right? It adds tang and creaminess. However, if you don’t want to or have it to use, then you can substitute with sour cream, greek yogurt, or marscapone. All of these options may make it a thinner consistency, so you may need to with half of the amount and see if it’s a good consistency.
- 1% milk – The milk helps the puree get creamy and replaces the heavy cream or heavy whipping cream in traditional mashed potatoes. You can also use skim milk, 2% milk, full fat whole milk, or of course, heavy cream.
- Tomato Paste – Tomato paste gives just a touch of tomato flavor. If you don’t have it, you can skip it all together. You could also use ¼ cup tomato, but then eliminate the the water.
- Fresh Dill – Dill is just so fresh and delicious in this recipes. You can also substitute other fresh herbs, such as basil, tarragon, or cilantro.
Dill Meatballs Ingredients
- Lean Ground Beef – I used 90% lean Grass Fed, Raised without antibiotics. However, you can use any ground beef that you or prefer. You can also substitute in ground turkey or chicken.
- Grated Parmesan Cheese – Grated is better than shredded in this recipe as it mixes through and acts as a binder. You can substitute with regular breadcrumbs.
- Egg, large – If you don’t have an egg, you can use ¼ cup plain yogurt or 1-2 tablespoons of tomato paste.
- Salt – I used kosher salt, but any salt will work.
- Ground Black Pepper – You can use fine or coarse ground black pepper. I like fresh ground, but pre-ground is fine too.
- Fresh Dill – As mentioned above, you can use the herb of your choice in both the sauce and the meatballs.
- Scallion (green onion) – I love scallions for the green color and mild onion-flavor. You can swap with finely minced yellow or red onion or even shallots.
- Extra Virgin Olive Oil – The oil is for cooking the meatballs in a skillet. You can substitute with any oil that you have.
Simple Equipment
I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.
PREP-AHEAD TO MAKE YOUR MEATBALLS IN CAULIFLOWER DILL CREAM SAUCE
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
We begin and end this recipe with Cauliflower. It will cook more evenly and quicker if it is in small pieces. So, chop or food-process the raw cauliflower into small small pieces.
Cook the cauliflower pieces with water in a large skillet.
To the blender, add the cooked cauliflower.
Add the garlic, chicken base, tomato paste, cream cheese, milk.
Pulse and then blend until smooth.
Last, add in the Dill.
Pulse just until incorporated.
Next up…Meatballs!
Chop the dill and slice the scallion for the meatballs.
Add the ground beef to a large mixing bowl. Then add the Parmesan, egg, salt, pepper, dill, and scallion to the beef. Mix all of the ingredients into the beef.
I like to use a tablespoon measuring spoon so that all meatballs are the same size. You re looking for roughly 1″ diameter.
Place each meatball on a baking sheet. Cover with plastic wrap or aluminum and put meatballs in the fridge or even freezer until ready to cook.
Cook your Meatballs in Cauliflower Cheese Sauce
Preheat a large skillet on high heat.
Coat the bottom of the pan with a tablespoon of olive oil and then add the meatballs.
Cook until browned, a couple minutes on all sides.
Add the cream sauce and stir to combine. Cover and cook for 5-10 minutes. Check that the center of the meatballs reaches 160°F with a food thermometer.
Serve over rice or with a crusty bread. ENJOY!
Variations on Dill Meatballs with Cauliflower Sauce
These Dill Meatballs in Cauliflower Cream Cheese Sauce are easy to customize based on what you have on hand.
- Swap the ground beef: Use ground turkey or ground chicken instead of beef for a lighter alternative. The meatballs will still pair beautifully with the creamy dill sauce.
- Try a different fresh herb: If you don’t have fresh dill, try fresh parsley, tarragon, or basil for a different flavor. Dill is my favorite here because it adds a fresh, bright flavor to the rich sauce.
- Change up the sauce: For a slightly different flavor, replace the chicken base with vegetable or beef base. You can also use a little extra garlic for a more pronounced savory flavor.
- Make the sauce richer: Swap the 1% milk for whole milk or a splash of heavy cream for a richer, creamier finish.
- Add more vegetables: Stir baby spinach into the sauce near the end of cooking, or serve the meatballs with roasted broccoli, green beans, or peas.
- Make it low-carb: Serve the meatballs over cauliflower rice or mashed cauliflower instead of regular rice or pasta. The cauliflower sauce already makes this a great option for a lower-carb dinner.
FAQs for Meatballs with Cauliflower Cheese Sauce
Yes! You can prepare the cauliflower dill sauce and form the meatballs up to a day ahead. Store them separately in covered containers in the refrigerator, then cook the meatballs and finish the sauce when you’re ready for dinner.
Absolutely! Frozen cauliflower works well and is a convenient time-saver. Cook it until tender, then drain any excess liquid before blending to keep the sauce creamy rather than watery.
Yes, you can substitute dried dill if fresh isn’t available. Dried herbs have a more concentrated flavor, so start with a smaller amount and adjust to taste. Fresh dill gives the sauce its brightest flavor, though.
Cook the cauliflower until it’s very tender and let excess water cook off before blending. Blend the sauce thoroughly with the cream cheese and milk until smooth. If it’s too thick, add a little extra milk or water.
Brown the meatballs on the outside, then simmer them in the sauce until fully cooked. Since these meatballs contain ground beef, check that the center reaches 160°F with a food thermometer.
These meatballs are delicious served over rice, egg noodles, or mashed potatoes to soak up the creamy sauce. For a lighter meal, try cauliflower rice or serve them with roasted vegetables and a simple green salad.
Store the cooled meatballs and sauce together in an airtight container in the refrigerator for 3–4 days. Reheat gently in a covered skillet over low heat, adding a splash of milk or water if the sauce has thickened.
Yes! Freeze the cooked meatballs and sauce in an airtight, freezer-safe container for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat gently. The sauce may change texture slightly after freezing, so stir well as it warms.
Meatballs in Cauliflower Cream Dill Sauce
Ingredients
Cauliflower Dill Sauce
- 2 cups Cauliflower, chopped
- ½ cup water
- 2 teaspoons Garlic, minced
- 2 Tablespoons Tomato Paste
- 3 Tablespoons Fresh Dill
- 1 teaspoon Chicken Base
- ½ cup Cream Cheese
- ¼ cup 1% Milk (any milk will work)
Meatballs
- 1 pound Lean Ground Beef
- ½ cup Grated Parmesan Cheese
- 1 Egg, large
- ½ teaspoon Salt
- ½ teaspoon Ground Pepper
- 2 Tablespoon Dill
- 1 Scallion, finely sliced
- 1 Tablespoon Extra Virgin Olive Oil
Instructions
Prep Ahead
- Chop or blend the raw cauliflower into small small pieces. Place in a medium skillet with the water and cook on medium-high heat. stirring frequently until all of the water is absorbed and cooks off, about 5-7 minutes.
- Rougn chop the garlic cloves or mince. To the blender, add the cooked cauliflower, garlic, chicken base, tomato paste, cream cheese, milk. Pulse and then blend until smooth. Last, add in the Dill and pulse just until incorporated.
- Chop the dill and slice the scallion for the meatballs.
- Make Meatballs by adding the ground beef to a large mixing bowl. Then add the Parmesan, egg, salt, pepper, dill, and scallion to the beef. Mix all of the ingredients into the beef.
- Using a tablespoon measuring spoon, scoop out the meat mixture and roll into balls. Place each meatball on a baking sheet. Cover with plastic wrap or aluminum and put meatballs in the fridge until ready to cook.
Cook
- Preheat a large skillet on high heat. Coat the bottom of the pan with a tablespoon of olive oil and then add the meatballs. Cook until browned, a couple minutes on all sides. Check that the center reaches 160°F with a food thermometer.
- Add the cream sauce and stir to combine. Cover and cook for 5-10 minutes.
- Serve just like this with a salad or over rice or with a crusty bread. Enjoy!
Video
Notes
Linger says
This cauliflower cream dill sauce sounds absolutely divine. I think I could drink it out of a cup. And then when you add the meatballs, well, that just takes it over the top. I’m definitely putting it on a “go-to” list for meals.