Mix all of the meatball ingredients together, season well with sea salt and black pepper and combine well.
Shape the mixture into round balls the size of a golf ball. Heat a large non-stick frying pan, melt the butter with the oil and seal the meatballs slowly, in batches, place on a baking sheet and cook in the oven for 20 minutes. While the meatballs are cooking, heat the butter on a saucepan over a low heat, stir in the flour and cook until bubbling. Remove from the heat, whisk in the stock, redcurrant jelly, grated nutmeg, Worcestershire sauce and sea salt and black pepper and bring to the boil, stirring all the time and simmer for one minute until thickened. Remove from the heat and stir in the sour cream, taste and season accordingly.
Remove the meatballs from the oven, place in a serving dish and pour over the sauce. Serve with plenty of boiled potatoes and extra redcurrant jelly.
Per serving (based on 6 servings)