In a large bowl, thoroughly mix the turkey, egg, nutmeg, and salt. Form into small meatballs (use the number of meatballs listed in the recipe details above).

Add oil to a walled skilled over medium heat. Add meatballs and cook, turning gently, until all sides are browned.

Add in broth and scrape up any bits at the bottom of the pan. Lower heat and add the condensed mushroom soup and sour cream. Cover and cook for about 5 minutes until meatballs are fully cooked. Serve.

In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.

Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.

In a saucepan with a good fitting lid bring water and salt to a boil.

Add rice and stir.

Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.

Cook for 20 minutes.

DO NOT LIFT LID!

The steam that is trapped inside the pan is what allows the rice to cook properly.

Remove from heat and fluff with fork, season with pepper, and serve.