In a large bowl, combine eggs, bread crumbs, pepper, parsley, and salt. Add beef and mix thoroughly.
Shape the meatballs into 1-1/2-in. In a large skillet brown meatballs in batches over medium heat. Now remove the balls to paper towels using a slotted spoon to drain, reserving drippings in pan.
To make the gravy, stir flour into drippings; cook until light brown over medium-high heat.
Gradually whisk in milk until smooth. Stir in the condensed beef broth, Worcestershire sauce, salt, and pepper. Bring to a boil cook for 2 minutes over medium-high until thickened.
Reduce heat to medium-low; return meatballs to pan. Cook for 15-20 minutes uncovered or until meatballs are cooked through, stirring occasionally.