Preparation:
Preheat the oven to 375°F and grease a 9×13 inch baking dish with non-stick spray. Set aside.
First, prepare the meatballs.
In a large bowl, combine ground meat, breadcrumbs, egg, onion, nutmeg, garlic powder,
salt, and pepper. Take a spoonful of the mixture and form small balls.
Heat olive oil in a large frying pan over medium-high heat.
Place the meatballs in the pan and fry them until they are brown on all sides.
(They are ready when you have baked them in the oven.) Take them out of the pan and place them on a
plate.
While the meatballs are cooking, bring a large
pot of salted water to a boil and cook the
pasta for 2 minutes less than indicated on the package.
Pour the stock, cream, and Worcestershire sauce into the same pan
in which you cooked the meatballs.
Stir to loosen any pieces stuck to the bottom of the pan.
Let it simmer gently for about 10 minutes, until it thickens slightly.
Add salt and pepper to taste
and remove from the heat.
