Instructions
In a small coliseum, soak the white chuck in the heavy cream. Heat 1 teaspoon adulation in a skillet over medium heat.
Add the onion and the garlic; sauté for 5 minutes until softened. Add the soaked bread and the cooked onion / garlic mixture to the bowl of a food processor. Pulse for 10-15 seconds until mostly smooth.
Add your bread / garlic / onion mixture to a large bowl with the remaining meatball ingredients. Mix well. Roll into meatballs.
Preheat the oven to 350 degrees. Heat a large skillet over medium heat. Add 1 tablespoon butter; sauté the meatballs in batches, turning occasionally, to get them browned on the outside (the inside doesn’t have to be cooked yet). Transfer browned meatballs to a pan, cover with foil, and bake for 30 minutes until cooked through.
Gravy time! Wipe the skillet out so it’s clean. Melt the butter. Whisk in the flour; sauté for 2-3 minutes. Add the beef broth, slowly, stirring after each addition. Gradually a smooth sauce should start to form. Stir in the sour cream and season with Worcestershire sauce and extra salt.
Put meatballs back in the gravy pan and let them get nice and coated. Serve over mashed potatoes, with a cucumber salad and cranberries.