In a mixing bowl, mix together ground beef, parsley, parmesan cheese, egg, garlic, breadcrumbs, milk, onion, salt, pepper and or oregano until combined.
Form the mixture into balls, arrange them on a baking tray and bake for 20-25 minutes; remove from the oven and set aside.
To make the stew
Heat oil over medium high heat, and stir in flour constantly until flour is dark brown (be careful not to burn it); now, you made the roux, which is the base of your gravy.
Reduce the heat to medium and add in onion, garlic, celery and bell peppers; cook for 1-2 minutes or until softened.
Add the beef broth, green onion, salt and pepper and bring to a boil, then reduce the heat and simmer for 10-15 minutes; add the meatballs and cook for 2-3 minutes more.
Garnish with parsley and serve with white rice!
Notes
Be careful not to burn the flour, it should be a dark brown (much like the color of gravy). Burnt flour will make your stew taste bitter.
Always make sure to check the consistency of your stew, it should not be too thin and should not be too thick. A quick tip if you have a very thin stew, is to mix cornstarch with a bit of water and add them to the stew.
Choose ground beef that has a good ratio of lean meat and fat, this would make for a better-tasting meatball.
Don’t stress out about the size of the meatball, you can make it as big or as small as you like.
To store: I store this stew in the refrigerator for 2-3 days.To freeze: If you store this stew in the freezer, then it can last up to 3 months. I also like to make a double batch of meatballs and store the extra meatballs in a freezer in a Ziploc bag so I can use them for other recipes, such as spaghetti meatballs.