In a medium-sized bowl, mix together the ground beef, egg, onion, garlic, Panko breadcrumbs, nutmeg, one tablespoon chopped parsley, salt and pepper to taste, until well combined
Divide the meat in about 20 balls
Heat the olive oil in a large skillet over medium-high heat and brown the meatballs on all sides. Transfer to a plate and pour off any excess fat from the skillet.
Into the same skillet, pour the beef broth, condensed cream of mushroom soup, sour cream and remaining chopped parsley. Bring to a boil.
Return the meatballs to the skillet, cover with the lid and simmer for about 5-7 minutes or until the meatballs are fully cooked. Serve over freshly cooked pasta.