In a large bowl, knead together the ground beef, egg, breadcrumbs, onion powder, parsley, mustard, 1 teaspoon of salt, 1/2 teaspoon of paprika, and 1/2 teaspoon of pepper. Form the mixture into small meatballs.
Melt the butter in a large skillet over medium heat. Fry the meatballs on all sides until well browned, then remove them from the pan and set aside.
In the same pan with the remaining pan juices, whisk in the flour and cook briefly.
Gradually whisk in the beef broth and heavy cream until the mixture is smooth and combined.
Stir in the soy sauce, the remaining 1 teaspoon of paprika, nutmeg, and season with additional salt and pepper to taste. Allow the sauce to simmer briefly until thickened.
Return the browned meatballs to the pan, nestling them into the sauce, and let them simmer briefly to heat through.
Serve the meatballs and gravy warm alongside mashed potatoes and boiled broccoli.
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