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.

Mix ingredients together in a bowl and serve.

If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.