To begin, combine the ground beef, sea salt, nutmeg, allspice, parsley, and egg together in a bowl.
Form the mixture into meatballs, about the size of a ping pong ball.
Cook the meatballs in a large skillet over medium heat, turning occasionally to brown on all sides. If you are using a non-stick skillet, you shouldn't need any additional oil. If you are using cast iron or stainless steel, you may wish to add the coconut oil to the pan before cooking the meatballs.
Once the meatballs are all browned and just cooked through, transfer them to a platter and set aside for a moment.
Pour half of the broth into the skillet and use a whisk or wooden utensil to loosen all of the bits from the bottom of the pan.
Add in the remaining ingredients, whisk them together.
Return the meatballs to the skillet, nestling them down into the liquid.
Bring the mixture to a boil, reduce the heat to a low simmer, and cook for 5 minutes.