Blend ground beef, egg, and bread crumbs thoroughly with brown sugar, salt, pepper, ginger, cloves, cinnamon, nutmeg and milk. Form into 12 meatballs.
Fry in hot oil, about 1-inch deep, until fully cooked, turning only once. Drain on paper towels.
Prepare Sour Cream Sauce (below). Fold meatballs into sauce.
Spoon into a chafing dish, stainless steel or enamel pan. Heat gently to serving temperature.
Serve with boiled potatoes or hot noodles. Garnish with minced parsley. Makes 4 servings.