In a large bowl, combine ground beef, breadcrumbs, finely chopped onion, minced garlic, milk, egg, salt, black pepper, and nutmeg. Mix equally with your hands until just combined.

Shape the mixture into small balls about 1 inch in diameter. Place them on a baking tray lined with parchment paper for convenience.

In a large skillet over medium heat, melt 2 tablespoons of butter. Brown the meatballs for about 6-8 minutes, turning occasionally until golden on all sides. Remove from skillet and set aside.

In the same skillet, add 2 tablespoons of flour to the remaining fat; cook for a minute. Gradually whisk in beef broth and bring it to a gentle simmer.

Stir in heavy cream and allow it to thicken while you add the meatballs back to the skillet.

Return meatballs to the skillet, coating them in the sauce. Let them simmer for another 5-10 minutes until cooked through.

Garnish with fresh chopped parsley and serve warm over mashed potatoes or pasta.