Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until lightly brown, about 1-2 minutes. Gradually add in the beef broth. (I like to add about 1/3 at a time until it starts to thicken.) Add Worcestershire sauce. As you bring it to a simmer, whisk until thick, about 1-2 minutes.

Stir in the sour cream and salt and pepper to taste. Add the meatballs. Reduce the heat to medium-low and simmer until the gravy thickens, and the meatballs are cooked through about 10 minutes. (If you want a thicker sauce simmer for longer.) Stir it occasionally. Serve over egg noodles. (Or mashed potatoes.) Garnish with parsley if desired.

Enjoy!