2 (10 1/2 oz.) cans chicken gravy
2 lbs. ground beef
1/2 c. fine, dry bread crumbs
2 eggs, slightly beaten
2/3 c. finely chopped onion
6 tbsp. crumbled bleu cheese
2 tbsp. chopped parsley
1/2 c. sour cream

Thoroughly mix 1/2 cup gravy, beef, bread crumbs, eggs, onion and 2 tablespoons cheese. Shape firmly into 100 (1 1/2 inch) meatballs. Arrange meatballs in 2 shallow baking pans. Broil 4 inches from heat until browned. Turn once. Pour off fat.

In saucepan, combine parsley, remaining gravy and cheese. Heat to boiling, stirring occasionally. Stir in sour cream; beat. Arrange meatballs in chafing dish or casserole. Pour hot sauce over meatballs. Serve with wooden toothpicks. (Can be prepared the day before and reheated in microwave.)