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 in a bowl and serve.

For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.