Preheat oven to 425ºF. Lightly grease a large rimmed baking sheet with olive oil or cooking spray oil.

Add all the meatball ingredients to a large bowl and mix together well with your hands. Form 1 ¼ – 1 ½-inch meatballs using a small hinged scoop (or eyeball it just make them all similar size so they cook evenly). Place the meatballs on the prepared baking sheet. Add 1/2 cup beef broth and bake 20 min. Remove and set aside.

In a large skillet over medium heat add the butter. Once melted, stir in the flour and cook for a few minutes, stirring often, until the roux starts to turn golden.

Slowly whisk in the beef broth, Dijon mustard, and Worcestershire sauce, and the reserved juices from the meatballs and simmer until the gravy begins to thicken.

Stir in the sour cream until incorporated.

Add in the meatballs and simmer for about 10 minutes.

Season with salt & pepper as needed. Sprinkle with fresh parsley and serve immediately over mashed potatoes or cooked noodles.