In small skillet, heal olive oil over med. heat. Add onion and garlic, and saute 2-3 minutes. Let cool 5 minutes.
In medium mixing bowl, combine turkey, onions and garlic, egg, breadcrumbs, 1 T. worcestershire sauce, 1/2 T. parsley, allspice, and nutmeg.Shape meat mixture into 1" balls and place in baking dish. Bake 25-30 minutes, or until cooked through.
Pour into a jar with a tight fitting lid beef broth and flour.Shake vigorously until flour is dissolved.
Pour beef broth mixture into large skillet with lid and add remaining worcestershire and parsley,black pepper, and salt to taste.
Heat to a boil over med.-high heat, stirring frequently. Reduce heat to medium and simmer until thickened, 2-3 minutes, stirring occasionally.
Reduce heat to med-low and stir in sour cream. Add meatballs and cover. Simmer 10-15 minutes, stirring occasionally. Serve over egg noodles, if desired.