IN THE KIT
12 ozground beef
2 ozfresh dill
2 ozsour cream
8 ozDijon mustard/beef stock/beef base blend
2 ozwhite onion
10 ozcauliflower florets
2 ozbutter/milk blend
Salt & pepper
Kitchen Items Needed
Potato masher or fork
Medium nonstick skillet
1 cup of water
Finely chop onion;
Remove stem ends from mushrooms, then thinly slice caps;
Coarsely chop dill fronds & stems;
Whisk sour cream & Dijon/stock/base blend together in a medium bowl.
Place cauliflower florets, 1 cup water, & a generous pinch of salt in a medium pot. Bring to a boil over high then cover, reduce to medium-low, & cook until the cauliflower is tender, 8–10 minutes. Drain well, return to pot. Using a potato masher or fork, mash cauliflower with butter/milk blend. Season to taste with salt & pepper. Cover to keep warm.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add onions & a pinch of salt & pepper. Cook, stirring occasionally, until tender & lightly browned, about 5 minutes. Transfer to a large bowl.
Heat 1 tablespoon oil in same skillet over medium-high. Add mushrooms & a pinch each of salt & pepper; cook, stirring occasionally, until golden brown, about 5 minutes. Transfer mushrooms to a plate.
To the bowl with cooked onions, add beef, 1 large egg, 1 teaspoon salt, & a few pinches of pepper. Knead to combine (mixture will be wet). Form mixture into 10 meatballs. Heat 1 tablespoon oil in same skillet over medium-high. Add meatballs & cook, turning once or twice, until browned but not cooked through, about 5 minutes. Pour off any fat from skillet.
Add mushrooms to skillet with meatballs. Add mixed beef stock blend to the skillet & bring sauce to a simmer over medium-high heat. Baste meatballs with a spoon until sauce is thickened & meatballs are cooked through, about 10 minutes. If you want to have more sauce, you can slowly add measured water & continue to cook.
Divide meatballs on top of cauliflower mash with mushrooms & sauce spooned over top. Sprinkle with chopped dill. Enjoy!