BEAT egg in large bowl until foamy. Add meat, stuffing mix, milk, 1/4 tsp. of the nutmeg and salt; mix just until blended. Shape into 1-inch balls.

MELT butter in large skillet on medium heat. Add meatballs; cook until browned on all sides, stirring occasionally. Remove meatballs from skillet; cover to keep warm.

ADD flour to drippings in skillet; stir until well blended. Cook 1 minute. Add broth; bring to boil. Reduce heat to low; simmer 3 minutes or until thickened. Stir in sour cream and remaining 1/4 tsp. nutmeg. Return meatballs to skillet; simmer 2 minutes or until heated through. Serve over hot cooked rice or noodles.