Mix together the soup, milk, and nutmeg. Pour over the meatballs in a large skillet. Bring to a bolil. Reduce heat and simmer for 15 minutes. Stir in the sour cream.Simmer another 2-3 minutes to warm through. Sprinkle with parsley.
Serve warm in a chafing dish, or stick toothpicks in them and place on a tray. They won't last long enough to get cold.
Originally Submitted
7/12/2008
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