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, 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.  

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.

Serve just like this with a salad or over rice or with a crusty bread.  Enjoy!