In a large bowl, mix the ground beef, breadcrumbs, egg, Parmesan, onion, garlic, Worcestershire sauce, salt, and pepper. Shape the mixture into meatballs.
Heat olive oil in a skillet over medium-high heat. Brown the meatballs on all sides for 5-7 minutes. Remove and set aside.
In the same skillet, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until lightly browned.
Gradually whisk in beef broth and heavy cream, bringing the mixture to a simmer.
Add mushrooms and thyme, cooking until mushrooms are tender and the sauce has thickened, about 5-7 minutes.
Return the meatballs to the skillet, spooning sauce over them. Simmer for 10 minutes until the meatballs are cooked through.
Garnish with fresh parsley before serving
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