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Preheat oven to 425 degrees F and line a baking sheet with tin foil -- optional but helps with clean up! (or simmer after step 8, 8 mins per side).
In a large bowl, combine beef, egg, Italian seasoning, salt, pepper, nutmeg and bread crumbs until just combined -- don't overmix!
Shape into 1.5-2" balls (I get about 20 this way, but you can get up to 30 if you shape them into 1" balls) and place 1" apart on the baking sheet.
Bake for 10-15 minutes (longer for 2" rounds, shorter for 1" rounds), until a meat thermometer reads at least 160 degrees F in the largest meatballs (a meat thermometer is your best chance at having perfectly cooked meatballs!)
Remove from the oven.
In a large glass measuring cup, whisk together broth, cream, Worcestershire sauce, corn starch, garlic, parsley, salt, thyme, pepper and nutmeg.
Pour into a large skillet and bring to a simmer over medium heat. Let simmer until slightly thickened, stirring often, about 5 minutes.
Add the meatballs, stir and simmer for 5-10 minutes, until heated through (or 8 minutes per side if you are adding them raw).
Serve over egg noodles or mashed potatoes and refrigerate leftovers up to 4 days.