Heat the oil in a pan and add chopped onion and garlic. Cook over medium heat until softened, about 5 minutes. Add the mushrooms and cook 5 more minutes. Add the chicken stock and bring to a boil, stirring frequently.
Mix cornstarch with half-and-half. Add to pan and stir until thickened. Add the meatballs, dill, sour cream, salt, and pepper. Reduce heat to low and cook until the meatballs are heated through. Serve hot over rice.
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