Transfer half of the olive oil, the bay leaves, chopped onion and garlic to a medium saucepan. Season with pepper and salt.

Place the pan over medium heat and cook the onion for 6 to 8 minutes or until nicely browned. Then remove the bay leaves and let the onion cool.

Transfer the minced meat and egg to a large mixing bowl. Add the cooled onion, panko, a pinch of nutmeg, cinnamon and parmesan cheese.

Knead the mince well. Then check the seasoning and add extra pepper or salt to taste. Roll the mince into even balls. Mine were each 1 ½ oz (45 g), making 20 meatballs.

Pour the flour on a deep plate and coat the meatballs. Shake off any excess flour. Pour the remaining olive oil in large non-stick pan and place it over medium-high heat until hot. Then add the meatballs.

Brown the meatballs for 8 to 10 minutes. Shake the pan often. Then remove the meatballs from the pan and place them on a clean plate. Now pour the warm beef stock in the same pan (with those browned bits for extra flavor to the sauce).

Stir and let the stock reduce by half. Then add the heavy cream (or sour cream).

Stir again and turn the heat low. Let the sauce simmer for 3 to 4 minutes until it starts to thicken a little. Check the seasoning and add extra pepper or salt to taste. Then add the meatballs to the pan again.

Stir and cook the meatballs for another 6 minutes. Scoop them onto plates and drizzle with the remaining sauce. Serve hot.