Make sour cream sauce ﬁrst by placing all sauce ingredients in small bowl. Stir well and set aside or chill until needed.
Preheat oven to 425 degrees. In a large bowl, combine all ingredients for the meatballs except for the sunﬂower oil. Mix with your hands, then shape into about 18 meatballs, each weighing about 1 1/2oz.
Pour enough sunﬂower oil into a large frying pan to form a layer about 1/16 inch thick on pan bottom. Heat over medium heat until hot, then sear meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed, until meatballs are golden brown.
Carefully transfer seared meatballs to a baking sheet lined with waxed paper and place in the oven for 5 to 7 minutes, or until just cooked through.
Serve warm or at room temperature with sauce spooned over the top or on the side.
Recipe adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.