In a large mixing bowl, add the ground beef, pork rind crumbs, egg, minced garlic, allspice, nutmeg, whipping cream and salt and pepper to taste and knead until well combined.

Form the mixture into evenly sized meatballs.

Heat the olive oil in a skillet over medium high heat.

Sear the meatballs evenly on all sized until cooked to your liking. Remove and set aside.

Wipe out the skillet and then melt the butter in the skillet over medium heat.

Add the onions to the skillet and saute until softened.

Stir in the bouillon, Dijon and Worcestershire sauce.

Whisk in the heavy whipping cream and simmer until the sauce has thickened.

Stir in the sour cream and salt and pepper to taste and mix well.

Return the meatballs to the skillet and toss to coat in the sauce before serving.