- In a large frying pan, heat 1 tablespoon of olive oil over a medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
- To make the gravy, melt butter in the pan. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly until slightly thickened (about 1-2 minutes). Stir in sour cream; season with allspice, nutmeg, salt and pepper, to taste.
- Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
- Serve immediately, garnished with parsley.