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Pour the stuffing mix into a bowl and stir in the boiling water. Leave to rest for 10 minutes
Add the chicken mince, dried herbs and season with salt and pepper. Use your hands to ensure all of the ingredients are combined. Divide into 20 equal sized balls, rolling them into a firm ball in the palms of your hands
Roll the balls in flour so they have a light coating, tapping off any excess
Heat a good glug of oil in a large non-stick pan with a lid. Add the balls to the hot oil and fry on a medium heat for 10 minutes, stirring regularly until browned all over
Remove from the pan and set them aside (they won't be cooked through yet)
Add the onion, carrot and cabbage to the pan. Fry on a medium heat for 5 minutes, stirring occasionally
Stir in the flour on the heat until it has been absorbed into the oil and the mixture is sizzling
Slowly add the stock a little at a time, stirring continuously and bringing it to the boil each time before adding more
Stir in the dried sage. Simmer for 10 minutes
Stir in the cream, season with salt and pepper and bring back to the boil
Add the meatballs to the sauce and place the lid on the pan. Simmer on a low heat for another 20 minutes, stirring once or twice until cooked through