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

2) 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.

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

4) Knead the mince well. Check if the seasoning is fine, and add extra pepper or salt to taste if you like. Roll the meat mince into even balls. Mine were each 1 ½ oz (45 g), making 20 meatballs.

5) Pour the flour on a deep plate and coat the meatballs lightly. Add the rest of the olive oil to a large non-stick pan. Place it over medium-high heat until the oil is hot. Then add the meatballs.

6) 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).

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

8) Stir again and turn the heat low. Simmer the sauce for 3 to 4 minutes. It will start to thicken a little. Check if the seasoning if fine and add extra pepper or salt to taste if you like. Then add the meatballs to the pan again.

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