In a food processor, combine the garlic, red onion, and cherry pepper. Pulse until minced and transfer to a large mixing bowl.

To the mixing bowl, add the ground chicken along with the remaining ingredients (except the cooking oil) for the chicken meatballs and use your hands to combine, being careful not to overmix.

Form the meatballs into tablespoon-sized balls and transfer to a plate. Place in the freezer for 10 minutes.

In a wide skillet, heat the 2 tablespoons neutral cooking oil over medium heat until very hot. Add the meatballs and cook for 3-4 minutes or until golden brown. Flip and cook an additional 3-4 minutes. Continue cooking for 12-15 minutes, flipping every 3-4 minutes until the meatballs are just about cooked through.

Pour the chicken stock in to the skillet and whisk in the sour cream. Once the sour cream is incorporated into the stock, season with salt, pepper, dill, chives, and onion powder.

Reduce heat to low, cover, and cook for 10 minutes or until the sauce is thickened, adding more water as necessary, to loosen up the sauce.

Serve the chicken meatballs with the sour cream and onion sauce over roasted vegetables or mashed potatoes.