Ingredients

• 1 lb lean ground beef (90% lean)
• 1 egg
• ¼ cup onion, chopped
• 2 garlic cloves, minced
• ½ cup Panko breadcrumbs
• ¼ tsp nutmeg
• 2 tbsps fresh parsley, chopped and divided
• Salt and pepper to taste
• 1 tbsp olive oil
• ¾ cup beef broth
• 1 (10 ½ oz) can condensed cream of mushroom soup
• 3 tbsps sour cream
• Freshly cooked pasta

Instructions

1. Place the ground beef, egg, chopped onion, minced garlic, Panko breadcrumbs, nutmeg, 1 tablespoon of the chopped parsley, and salt and pepper into a medium bowl. Mix until everything is evenly incorporated.
2. Shape the mixture into roughly 20 evenly sized meatballs.
3. Warm the olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning as needed, until browned on all sides. Remove the meatballs from the skillet and set aside. Carefully discard any excess grease.
4. Using the same skillet, add the beef broth, condensed cream of mushroom soup, sour cream, and the remaining chopped parsley. Stir and bring the sauce to a boil.
5. Add the meatballs back into the skillet, cover, and reduce heat to a simmer. Cook for 5–7 minutes, or until the meatballs are cooked through.
6. Serve the meatballs and sauce over freshly cooked pasta.