In a large mixing bowl, combine the bread pieces of and evaporated milk until bread is soaked, allow to sit.

In large skillet, melt the butter. Add the onion, allowing to soften for 2 minutes. Add the garlic, cooking for another minute. Transfer the onion and garlic mixture to the bread mixture. Do not rinse out the pan, set aside with the heat off.

Crumble the ground beef as you add it to the bread mixture, then top with the beat egg and sprinkle with the salt, pepper, nutmeg and allspice. Using your hands, toss to combine, but do not over mix.

Roll into 1-inch meatballs. Reheat the skillet over medium heat. There should be enough butter left in the pan to coat, but if not, add 1 tablespoon more butter or neutral oil to prevent sticking.

Add the meatballs to the hot pan, browning evenly on all sides, approximately 5-7 minutes. Using a slotted spoon, remove them to a paper towel lined plate or baking sheet to drain excess fat. Set meatballs aside, reserving the drippings in the pan.

Continue to heat the pan over medium heat, whisking in the butter and flour to the pan drippings. Slowly whisk in the beef broth and then add the Worcestershire sauce. Bring to a low simmer.

When simmering, whisk in the sour cream until combined. Return the meatballs to the pan, tossing to coat, and then reduce heat to low, simmering uncovered for 10-12 minutes.

Serve over buttered egg noodles, mashed potatoes or rice.