Step 1

Combine bread crumbs with heavy cream and water in a small bowl and let soak for 10 minutes.

Step 2

Add remaining meatball ingredients on the list (through black pepper) to a separate large bowl.

Step 3

Once breadcrumbs are done soaking, add them to the meat mixture in the large bowl.

Step 4

Mix well with your hands until well-combined.

Step 5

Form into 1 inch meatballs.

Step 6

Heat olive oil in a large skillet over medium high heat.

Step 7

Brown meatballs on two sides.

Step 8

Remove from skillet and set aside.

Step 9

In a small bowl, combine flour, paprika, onion powder, nutmeg, salt and pepper.

Step 10

Heat meatball drippings in same skillet over medium heat.

Step 11

Add flour mixture to drippings, stirring with a whisk to coat with the fat.

Step 12

Gradually whisk in chicken stock.

Step 13

Cook until mixture comes to a bubble and thickens.

Step 14

Stir in Worcestershire sauce and sour cream.

Step 15

Reduce to low heat.

Step 16

Transfer meatballs back to skillet, cover and cook for 20 minutes until meatballs are no longer pink.

Step 17

Serve on their own or with mashed potatoes or rice.