Combine the ground beef, diced onion, lightly beaten eggs, seasoned bread crumbs, chopped parsley, coarse ground salt, and pepper in a large mixing bowl. Mix until all ingredients are well combined.
Form the mixture into small, round meatballs, about 1 inch in diameter.
Melt the butter in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides and cooked through, about 8-10 minutes per batch. Remove the cooked meatballs and set them aside on a plate.
In the same skillet, add the flour to the remaining drippings, stirring constantly to form a roux. Cook the roux for 1-2 minutes until it turns golden brown.
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