Step 1

Combine all meatball ingredients in the bowl of a stand mixer. Mix with paddle attachment until very smooth. Alternatively, mix by hand until smooth.

Step 2

Form into about 40 1-inch balls and arrange on waxed paper-lined baking tray. Chill 30 minutes. (Or freeze until solid, then pack into airtight containers to save for another meal. Do not thaw before cooking; add an extra 5-10 minutes cook time.)

Step 3

Melt 2 tablespoons butter over medium-high in a large skillet and fry half the meatballs, turning frequently, until browned. They should not be cooked through at this point. Remove.

Step 4

Add remaining butter and cook rest of meatballs the same way. Remove.

Step 5

Add flour to skillet and whisk to cook until toasted.

Step 6

Whisk in stock until smooth.

Step 7

Add meatballs back to skillet and stir gently to coat in gravy. Simmer 10-15 minutes until thickened and meatballs are cooked through.

Step 8

Turn heat to low and gently stir in cream.

Step 9

Serve over egg noodles, mashed potatoes or rice.