Mix the ground beef or turkey, onions, bread crumbs, egg, salt and nutmeg in a large bowl. Shape into 20 smallish meatballs
Heat the oil in a large skillet over medium-high heat. Brown the meatballs on all side. Drain off excess fat.
Add the stock to the skillet containing the meatballs, scraping up any browned bits at the bottom of the pan. Stir in the soup and sour cream. Reduce heat, cover and cook for about 5 minutes or until meatballs are cooked through.
Serve over hot noodles. Sprinkle with chopped fresh parsley if desired (it adds a nice pop of color to the dish)
If you have whole nutmeg just 2-3 scrapes on a grater will be perfect.