-
In a large bowl, combine all meatball ingredients except for the seltzer water and butter and mix together with a wooden spoon or your hands.
-
Form a well in the center of the meat mixture and pour the seltzer water into it. Combine again.
-
Use your hands to form the meat into about 18 meatballs.
-
Add 2 tbsp of butter into a cast iron skillet or thick-bottomed pan. Add the meatballs to the pan and turn to medium-high heat, using tongs to flip occasionally until they are cooked through. Cover with a lid between turns to keep the heat in.
-
When the meatballs are cooked through, use tongs to remove them from the pan and set aside on a plate.
-
Melt 1 tbsp of butter in the pan and then add the flour, mixing with a wooden spoon to form a paste.
-
Add the heavy cream to the pan and the beef bouillon cube, stirring over medium heat to dissolve the cube. Add sage leaves to the pan. Continue stirring until the gravy thickens.
-
Put the meatballs back into the pan with the gravy, cover, and cook for another 2-3 minutes. Serve and enjoy!