In a mixing bowl, combine all ingredient for the meatballs (not the cooking oil of course) and mix until all evenly combined.
Use a cookie scoop to get an even amount of meat mixture so the meatballs are all the same. I like to use #40 cookie scoop. (If you don't have a scoop, just roll the meatballs freehand but try to get them the same size.)Tip: Grease your hands with some cooking spray so the meat mixture doesn't stick while rolling the meatballs.
Preheat a large cooking pan over medium heat and add the oil.
Roll all the meatballs before adding them to the pan. Once all the meatballs are rolled, add them to the preheated pan.
Cook the meatballs over medium heat for about 2 minutes to sear them and flip every meatball. Cook them on the other side for another minute or so and lower the heat to medium-low. Cover the meatballs and cook about 10-15 minutes, depending on the size. (To check for doneness, you can cut into one of the meatballs. Pick the biggest one if you free-rolled without a scoop.)
When meatballs are done, take them out of the pan but leave the cooking juices in it.
Parmesan sauce:
Make sure all of your ingredients are measured and ready to go.
In the same pan where you cooked the meatballs, still over medium-low heat, add butter and let it melt.
Sprinkle flour and whisk well, until it's smoothly mixed with meatballs juices and melted butter. Keep slowly whisking as you slowly pour in the heavy whipping cream. Keep whisking to incorporate everything well.
Once the cream is heated through, add in fresh grated parmesan cheese, some salt, and some pepper. (Taste to make sure it how you like it.) Let it cook and you slowly and gently stir for a few minutes, until all cheese is melted and sauce is thickened.
Stir in parsley and take off heat.
Top meatballs with sauce and serve!!
These meatballs are great with just about any side, from broccoli to rice and roasted potatoes! It's especially great over pasta. If you love a very sauce pasta dish, feel free to double the sauce ingredients to make more sauce!
Notes
*Gluten Free substitution: to make this recipe gluten free, use gluten free bread crumbs in the meatballs and gluten free all-purpose flour in the sauce.