PREPARE THE MEATBALL MIXTURE
In a bowl, mix breadcrumbs and milk. Let it sit for 5 minutes to soften. Add ground meat, egg, onion, spices, and salt and pepper. Mix well (but don't overwork) until everything is combined and smooth.
Form the meat into balls about the size of an egg but slightly flattened. Heat a couple of Tbs. or so of butter in a large Dutch oven and fry the meatballs, carefully turning until they are well browned on all sides but not cooked through. Do not crowd the meatballs in the pan, you may have to fry them in two batches to make sure they don’t steam each other.Remove and set aside. MAKE THE GRAVY
In the same pan, melt the remaining butter and whisk in flour to make a roux. Cook for a couple of minutes until golden brown. Then (this is the slightly tricky part), bit by bit, whisk the broth into the roux, whisking vigorously to prevent clumping. Gradually whisk in beef stock, avoiding lumps. Add soy sauce (if using), salt, and pepper.Let simmer until slightly thickened. Turn to very low heat. Whisk in the sour cream & wine. Stir in salt and pepper to test. Also adjust the rest of the flavorings to taste. Return meatballs to the gravy. Cover and simmer on low for about 20–25 minutes, until meatballs are fully cooked and tender.
When the gravy is seasoned to your liking, pour it over the meatballs in a serving dish. Bon Appetit!
