In a large mixing bowl, gently combine the ground beef, panko breadcrumbs, grated parmesan, beaten egg, minced garlic, chopped parsley, sea salt, black pepper, and Italian seasoning. Mix lightly with clean hands just until incorporated—avoid over-compressing.

Scoop and roll the meat mixture into 16 evenly sized meatballs (about 1.5 inches in diameter). Set on a parchment-lined tray.

Heat 2 tablespoons of extra virgin olive oil in a large deep cast-iron or stainless steel skillet over medium-high heat. Once shimmering, add the meatballs in a single layer without crowding.

Sear the meatballs for 5 to 7 minutes, turning occasionally with kitchen tongs until deeply golden-brown on all sides and cooked through (internal temperature 160°F / 71°C). Transfer meatballs to a warm plate and set aside.

Lower heat to medium. Melt the butter in the same skillet. Add the sliced garlic and sauté for 60 seconds until fragrant and lightly golden, scraping up all the savory browned fond from the bottom of the pan.

Pour in the beef bone broth to deglaze the skillet completely, simmering for 2 minutes until reduced by half.

Stir in the heavy cream and bring to a gentle simmer for 3 minutes until slightly thickened. Reduce heat to low and whisk in the grated Parmigiano-Reggiano and pinch of nutmeg until smooth and glossy.

Return the seared meatballs and their resting juices back into the skillet. Spoon the velvety garlic parmesan sauce generously over each meatball and simmer for 2 minutes to heat through.

Garnish with freshly chopped parsley and shaved parmesan ribbons. Serve immediately warm over buttered egg noodles or garlic mashed potatoes.