1. In large mixing bowl (affiliate), combine beef, egg, dry mustard, onion powder, minced garlic, diced shallot, dill weed and 2 tbsp freshly ground parmesan cheese. Combine well until fully mixed, about a minute. Roll mixture into one inch balls, about the size of a quarter.  Place each ball on a baking sheet and place in the fridge for 30 minutes.
2. After about 20 minutes, begin steaming your cauliflower. Steam for 7-10 minutes, until just fork tender. When cauliflower has reached this point, reserve about 1/3 cup of the cauliflower and set aside.
3. Add remaining cauliflower to food processor (affiliate) with butter, parmesan, salt and pepper. Pulse processor a few times, then run it for about 10-15 seconds, until cauliflower is so finely chopped it's turned into a mashed potato-like consistency. Remove from food processor (affiliate) and into a bowl.
4. Meanwhile, roughly chop the reserved cauliflower, and fold into mix in bowl. For best results, try to time this up to finish around the time the meatballs and gravy are done, below.

Cook Meatballs and Make Gravy

1. Remove meatballs from fridge and dust with flour. Lightly shake the baking pan back and forth to cover the meatballs lightly.  Season with salt and pepper and add avocado oil to pan.  When pan is hot, add meatballs.  Cook until well seared on all sides, then remove to pan.
2. Drain off excess fat, then add beef stock.  Cook beef stock until reduced by half, about 5 minutes. Turn off heat.  Dredge a tablespoon of butter in flour and add to pan, stirring as it melts.  Turn heat back on medium-low and stir for a couple minutes, until stock turns into a gravy-like viscosity.
3. Add meatballs back into pan and stir in, cooking for another minute to bring back up to temp. 
4. Place mashed cauliflower on the bottom of your plate, then place meatballs on top. Spoon over a little extra gravy. Garnish with freshly chopped chives and serve immediately.