If you’re using frozen meatballs, place them on a microwave safe dish in a single layer and microwave for 1 minute. Turn them over and microwave for one more minute. Set aside. If using freshly made meatballs just set them aside for now.
In a large pan melt the butter over medium heat. Once it’s melted gradually whisk in the flour until it’s thick and somewhat crumbly.
Slowly pour in the beef broth while whisking constantly until it’s all added. Cook over medium heat, stirring constantly for 1 to 2 minutes.
Add in the sour cream and whisk to combine. Season with salt, pepper and half of the parsley.
Add the meatballs to the gravy and reduce heat to a simmer. Let simmer for 5 minutes, or until meatballs are heated through.
Serve meatballs over warm mashed potatoes and garnish with the extra parsley. Enjoy!