Step 1

Make the meatball mixture. Place all the ingredients in a large bowl and use your hands to gently work everything together into a homogenous mixture.

Step 2

Shape the meatballs. Scoop the meatballs into 2 tablespoons portions — about the size of a ping-pong ball — and use the palms of your hands to press and roll into smooth balls. Set aside on a baking sheet.

Step 3

Brown the meatballs. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a 12-inch high-sided sauté pan over medium-high heat until shimmering. Add half of the meatballs and cook, turning them every 1 to 2 minutes, until browned on all 4 sides, about 8 minutes total. Transfer the meatballs to a plate and repeat with the remaining oil, butter, and meatballs.

Step 4

Make the gravy. Sprinkle the flour over the remaining fat in the pan and use a wooden spoon to scrape up the browned bits. Cook the flour until it no longer appears dry, about 1 minute. Add the beef broth and whisk until smooth and just beginning to simmer.

Step 5

Cook the meatballs in the gravy, uncovered, for 10 minutes. Return the meatballs to the pan along with any juices from the plate, snuggling them in close together. Simmer in the gravy, uncovered, until the meatballs are cooked through and the gravy has thickened, about 10 minutes.

Step 6

Add the half-and-half to the gravy and serve. Remove the pan from the heat. Add the half-and-half and gently shaking the pan to combine. Tatse the gravy and season with salt and pepper as needed. Serve the meatballs and gravy over cooked egg noodles or mashed potatoes and sprinkled with parsley if desired.