Chicken Meatballs in a Cream Sauce (Tefteli)

I've never had tefteli before, so I don't have a point of comparison, but these were nice. I planned to freeze half for another day, so I baked them instead of frying, but they were still moist. It was the extra juicy onion, I think. I had planned to serve them over mashed potatoes, but there was so much starch already that I served them over mushrooms and zucchini ribbons and called it dinner. The sauce would not have frozen well with the sour cream, so I made a half batch of that and I'll make another half batch next time. Next time, I'll add a tiny pinch of nutmeg with the onion and increase the pepper.