Cook the head of cauliflower in a covered pot of salted boiling water for about 5 minutes. Remove the cauliflower stem and cut off the florets. Set the stem aside for now.
Add the onion, paprika, garlic, oregano, mustard, salt, pepper, and eggs to the ground beef and mix well.
Take about 2 tbsp of the ground beef mixture, flatten it out in your hand, place a cauliflower floret in the middle, seal the meat around it, and form a meatball. Repeat this 6 more times with the other cauliflower florets.
Wrap a slice of bacon around each cauliflower meatball. Heat a pan with a little bit of oil over medium heat and cook the meatballs on all sides.
Chop the cauliflower stem you set aside earlier and add it to a bowl with shredded Swiss cheese and milk. Season everything with salt, pepper, and nutmeg and purée the mixture until smooth.
Pour the cauliflower cheese sauce over the meatballs in the pan and let simmer for about 5 minutes. Garnish with fresh parsley before serving.
