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Preheat your oven to 400°F and grease a 9×13-inch baking dish. Set aside.
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In a small bowl, combine the milk and breadcrumbs. Let sit for a few minutes until the breadcrumbs absorb the milk and become soft.
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In a large mixing bowl, whisk together the egg, Worcestershire sauce, salt, pepper, parsley, and oregano. Add the ground beef and mix with your hands until well combined.
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Stir in the minced onion, garlic, and soaked breadcrumbs until everything is evenly mixed.
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Form the mixture into 1-inch meatballs and place them in the prepared baking dish. Bake for 10 minutes, then flip the meatballs and bake for another 10 minutes.
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While the meatballs are baking, prepare the sauce:
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In a medium saucepan, melt the butter over medium heat. Add the smashed garlic and cook until fragrant.
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Whisk in the flour and cook for about 1 minute.
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Gradually pour in the chicken broth, stirring constantly. Add the nutmeg, salt, and pepper, and bring to a boil. Let it simmer for 2-3 minutes.
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Reduce the heat to medium-low, stir in the cream and parmesan cheese, and adjust the seasoning as needed. Let it cook for another 2-3 minutes.
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Remove the smashed garlic from the sauce and pour it over the cooked meatballs in the baking dish (drain any excess fat first if necessary).
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Sprinkle the mozzarella cheese over the top of the meatballs. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, golden, and bubbling.
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Allow the dish to cool for 5 minutes before serving. Enjoy!
