In a large bowl, combine ground beef, egg and bread crumbs, with brown sugar, salt, pepper, ginger, cloves, nutmeg, cinnamon and milk, mix thoroughly. Form into 12 meatballs. Fry in hot oil, about 1-inch deep, until fully cooked, turning only once. Drain on paper towels. In same pan prepare Sour Cream Sauce.
Sour Cream Sauce: Pour all excess oil from fry pan. Add butter to drippings (brown bits). Stir in flour and cook until bubbly. Add broth, salt, cayenne pepper and Worcestershire sauce, cook stirring until thickened and bubbly. Gradually add sour cream to sauce, stirring constantly. Fold meatballs into sauce. Serve over hot egg noodles or boiled potatoes. Garnish with minced parsley.
Cook's Note: For Swedish Appetizer Meatballs - Form 1-inch diameter meatballs and fry. Fold meatballs into our Sour Cream Sauce above. Serve with colorful toothpicks.