To a medium bowl, add the ground beef, garlic, allspice, paprika, salt, black pepper, egg, panko breadcrumbs, onion, and parsley. Mix together to combine well.

Shape the meatballs into round small balls, about 3 tablespoons of meat each.

Heat a large skillet or pan over medium-high heat.

Add a drizzle of olive oil to the pan.

Place the meatballs on the pan, spacing them apart. Allow one side to sear, about 3 to 4 minutes, then rotate. Once the other side is browned too, drop the heat to low and allow it to cook through until done, 165 degrees in the center. When fully cooked, remove from the pan and transfer to a plate.

To the same pan used to cook the meatballs, add the butter over medium heat. Once melted, add the all-purpose flour and whisk together until there are no clumps. Now that you have your roux, cook it for about 2 to 3 minutes.

Now add the beef broth, heavy cream, cream cheese or sour cream, Worcestershire sauce, mustard, black pepper, salt, and nutmeg. Mix together well until smooth and bring to a light boil to thicken.

Continuously whisk the sauce until it starts to thicken up. Once thick, taste and adjust any seasoning to your liking.

Add the meatballs back into the sauce and add the parsley on top to garnish. Enjoy warm over rice, egg noodles, or mashed potatoes.