To make the meatballs, add all of your ingredients into a large bowl and mix by hand.
Roll out meatballs into 1 ½ inch size balls and place on a parchment-lined cookie sheet and bake at 400 degrees for 30 minutes.
As the meatballs are baking, grab a large pan and melt your butter and add in your sifted flour. If the flour clumps, keep stirring. Slowly add the Kettle and Fire Chicken Cooking Broth to the pan, stirring the entire time.
Next add in the mustard, sour cream, and parmesan cheese and continue stirring.
Once meatballs are done baking, add them to the saucepan and simmer for 10 minutes.
Serve hot and top with a bit more parmesan alternative and parsley.