1For meatballs, mix well. Refrigerate for 2 hours, not needed but if you have time allows the flavors to meld into the meatball mix.
2Make 24 balls or 12 depends on your family preference.
Place on ungreased foil lined baking sheet. Bake at 350 degrees for 20 minutes for the larger meatball, check at 10 minutes for the smaller balls. Meatballs should be firm to the touch when done.
3For Sauce, melt butter in saucepan, then add the flour. Whisk for 1 minute. slowly add stock whisking until all stock is added. Stir in seasoning and continue to cook over med/low heat until gravy consistency. Remove from heat and stir in sour cream. Mix until well blended. If need to, put back on low heat for a minute or two to desired temperature for serving. Pour over meatballs.