In a medium bowl, mix together the ground beef, garlic, paprika, allspice, salt, black pepper, egg, panko breadcrumbs, grated onion, and parsley until well combined.

Shape the mixture into small round meatballs, about 3 tablespoons each.

Heat a large skillet or pan over medium-high heat and add a drizzle of olive oil.

Place the meatballs in the pan, leaving some space between each. Let them sear for about 3 to 4 minutes on one side, then rotate to brown the other side.

Reduce the heat to low and cook the meatballs through until they reach an internal temperature of 165 degrees Fahrenheit. Once cooked, transfer them to a plate.

In the same pan used for the meatballs, melt the butter over medium heat. Add the flour and whisk until smooth to create a roux. Cook for 2 to 3 minutes.

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

Continuously whisk the sauce until it thickens. Taste and adjust seasoning as needed.

Add the meatballs back into the sauce and garnish with parsley. Serve warm over rice, egg noodles, or mashed potatoes.