Directions

1. Preheat oven to 350°F.
2. Arrange the meatballs on the pan in an even single layer.
3. Bake for 20-25 minutes and set aside. Set a skillet over medium-high, add 2 teaspoons oil to pan: swirl to coat.
4. Add yellow onion and garlic to pan; sauté 8 minutes. Add wine to pan; cook 1 minute or until liquid almost evaporates.
5. Sprinkle flour over mixture; cook 30 seconds, stirring constantly.
6. Add stock; bring to a boil, reduce heat, and simmer 3 minutes or until sauce slightly thickens. Remove pan from heat.
7. Season with salt and black pepper to taste, add in sour cream, mustard, and nutmeg to taste.
8. Divide the sauce into small bowls and place meatballs on top of the sauce and serve.