Smothered Meatballs with Rice

Instructions
Step 1 In a bowl, combine ground beef, breadcrumbs, milk, egg, garlic, onion, salt, pepper, and paprika. Mix until just combined.
Step 2 Form the mixture into evenly sized meatballs.
Step 3 Heat vegetable oil in a skillet over medium-high heat and brown the meatballs on all sides until cooked through. Remove and set aside.
Step 4 In the same pan, melt butter and whisk in flour to create a roux. Cook for 1–2 minutes until lightly browned.
Step 5 Gradually whisk in beef broth, stirring constantly to avoid lumps.
Step 6 Add Worcestershire sauce, onion powder, and garlic powder. Simmer until the gravy thickens.
Step 7 Return meatballs to the pan and coat them in the gravy. Let simmer for a few minutes.
Step 8 Serve meatballs over warm rice and spoon extra gravy on top.
Step 9 Garnish with chopped parsley if desired and serve hot.

Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or microwave until warmed through, adding a splash of broth if needed.
For longer storage, freeze meatballs and gravy separately for up to 2 months.
Thaw overnight in the refrigerator before reheating.