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Add all the meatball ingredients, except the oil, to a large mixing bowl and combine using clean hands. Roll into lime-sized balls and set aside on a tray. Cover and refrigerate for 20 minutes or until needed.
Heat a large frying pan over a medium-high heat. Add 2 tablespoons oil and half the meatballs (to make sure the pan isn’t overcrowded). Turn the meatballs gently until browned all over. Set aside and repeat with the remaining meatballs.
When you’ve finished browning the meatballs and they are resting on the side, lower the heat and make the sauce. Add the butter and garlic and cook for a few minutes until the garlic is soft — be careful not to burn it.
Add the flour and cook gently for a few minutes, stirring. Pour in the stock, whisking all the time to avoid lumps, then add the cream and continue to whisk to a silky consistency.
Return the meatballs to the pan and simmer in the sauce for a further 10–15 minutes or just until the sauce has thickened to your liking.
Stir through the mustard, lemon zest and juice, most of the chives and season to taste with salt and pepper.
Serve the meatballs over cooked pasta or potatoes, sprinkled with the remaining chives.