Mix the meat, egg, bread crumbs, onion, salt and nutmeg in large bowl. Shape mixture firmly into about 20 meatballs.
Heat oil in 12-inch nonstick skillet over medium-high heat. Add meatballs and cook until well browned on all sides (make sure skillet and oil are hot before adding meatballs to prevent sticking). Pour off any fat.
Add broth to skillet and heat to a boil, stir to scrape up browned bits from bottom of skillet. Stir in soup and sour cream. Reduce the heat to low. Cover and cook for 5 minutes, or until the meatballs are cooked thoroughly. Serve meatballs and sauce over noodles. Sprinkle with parsley.

Frozen meatballs work fine if you're lazy like me 🥱