Mix together the ground chuck, stuffing mix, water and eggs until blended. Shape into 32 balls, using 1/4 cup mixture for each ball.
Place meatballs in two 15x10-inch foil-lined pans, sprayed with cooking spray, with 16 meatballs in each pan. Bake in a preheated 400-degree oven for 16-18 minutes or until done.
Combine 1 jar beef gravy, 1/2 cup sour cream, and 2 Tbsp. chopped parsley in a large skillet. Cook on medium-low heat about 3 minutes or until heated through, stirring occasionally.
Add 16 of the hot meatballs; stir to evenly coat. Serve immediately over mashed potatoes, noodles, or rice.
The remaining 16 meatballs may be frozen for future use. After they have cooled, loosely pack them in freezer-weight resealable plastic bags. Lay bags flat in freezer so the meatballs freeze individually. Store up to 3 months. Thaw in fridge overnight or for several hours before using. Each batch of 16 serves four.