mix the meat egg and stuffing mix. make 16 meatballs. brown in skillet, add 1/4 - 1/2 cup water, cover, reduce heat and simmer 15 minutes till done through. add a bit of the hot broth to the sourcream. stir, then stir back into the pan and bring to serving temp.
**I use more water and let the meatballs steep in the water for a while after they're done. and then use more sour cream too, that way i get a bit extra of the sauce. I take the meatballs out of the pan while i make the sauce. I've experimented with crushed flavored croutons or regular stuffing mix. the cornbread stuffing mix tastes best though.