Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets (baking pans will work if you don't have rimmed cookie sheets) with foil and set aside.
Place all ingredients into a large bowl and gently mix together with your hands, careful not to over-mix. Just squish it all together a few times to combine.
Using a cookie scoop or your hands, divide meat mixture into desired size balls. As long as they are uniform, they can be as large or small as you like.
Bake in the preheated oven for 10-14 minutes, depending on the size. Be sure to check for doneness. Meatballs should be 165 degrees in the center.
While the meatballs are cooking, make the gravy. Melt butter in a large skillet over medium heat, then whisk in flour. Cook flour until golden; about 2-3 minutes. Pour in beef broth and milk, whisk together and bring to a low boil, stirring often, until thickened; 3-4 minutes. Season with salt and pepper. Don’t let it come to a full rolling boil.
Add meatballs to the pan with the gravy and sprinkle with fresh minced parsley. Serve hot with rice, mashed potatoes or egg noodles.
Store leftovers in an airtight container in the fridge for up to 3-4 days. You can freeze, but a cream gravy can be tricky to reheat properly.