In a large bowl, combine the ground round, egg, breadcrumbs, dill, onion powder, nutmeg, salt and pepper just until it comes together. Then shape the mixture into 24 meatballs, about the size of a ping pong ball. Heat a large skillet over medium high heat and melt the butter. Brown the meatballs on all sides until cooked all the way through, about 10 minutes. Remove the meatballs from the skillet and keep warm. Drain all but 2 tablespoon of fat from the skillet. Reduce the heat to medium and add the flour to the fat and cook for one minute, stirring constantly. Whisk in the chicken broth, Worcestershire and milk gradually to create a thick sauce. Stir in the sour cream and season with extra salt and pepper. Add the meatballs and peas to the sauce and cook until heated through. Serve the meatballs and sauce over egg noodles.

Tip: I often make these with ground turkey instead of beef!