Place the ground chicken in a large bowl. Add the breadcrumbs, 2 tablespoons half & half, egg, grated onion, salt, allspice, nutmeg, and black pepper. Mix the ground chicken with your hands until all of the ingredients are incorporated.

Form the mixture into rounds, just a little smaller than a golf ball. Makes approximately 20 meatballs.

For best results, apply a thin layer of oil to your hands to reduce sticking and make forming easier. Repeat as needed.

Add enough oil to a large, deep skillet to cover the bottom by about ¼–½ inch (about 1½ cups).

Heat the oil over medium-high. When hot, carefully place the meatballs in the oil. Fry, turning a couple of times to brown on all sides, about 5–6 minutes.

Remove the skillet from the heat and transfer the meatballs to a plate. Cover loosely with foil to keep warm.

Place the skillet over medium heat and add the butter. When melted and foamy, sprinkle in the flour. Stir constantly with a wooden spoon for about 2 minutes.

Slowly add the chicken broth, stirring until combined, and bring the sauce to a simmer.

Add the meatballs back to the skillet. Lower the heat to medium-low, cover, and cook for 15 minutes, stirring occasionally. Make sure the largest meatball reaches 165°F in the center.

Pour in the remaining ⅓ cup of half & half and stir briskly. Turn off the heat and let the gravy stop simmering.

Place the sour cream in a small bowl. Add a spoonful of the hot gravy and stir well. Continue adding gravy one teaspoon at a time until the sour cream is warm and smooth.

Stir the tempered sour cream into the skillet until fully incorporated.

Place over low heat for 3–5 minutes to heat through without letting it simmer or boil.

Taste the gravy and add a little salt if needed. As a reference, we did not add extra salt to ours.

Serve with mashed potatoes, egg noodles, rice, or enjoy on their own.