Mix the meatball ingredients together. Roll into balls and place on a parchment-lined baking sheet. Bake for 15-20 minutes or until firm when you press them.
To make the gravy
Melt butter in a large skillet. Chop the garlic clove roughly and add it in the pan. Fry over low heat, stirring frequently. Once the garlic starts to soften. Take out the garlic bits (make sure you take all of them, as garlic is not low FODMAP). Add the gluten free flour and let it bubble for a few minutes to remove any floury taste.
Slowly add the broth, whisking after each addition, to make a smooth sauce.
In the end stir in the lactosr-free sour cream. Adjust consistency to taste with more broth. Season with salt and pepper to taste
Serve over pasta, mashed potatoes, cooked veggies. And enjoy! :)