In a bowl, combine meat, garlic, onion, rice, egg, salt and pepper. Using a small cookie scoop (2 tbsp) for meatballs and roll in flour. Place on a plate or tray.
Heat 2 tbsp oil in a deep pan over medium heat. Add meatballs in a single layer (you may need to work in batches). Cook for 2-3 minutes per side, until golden and almost cooked through. Take the meatballs out and transfer to a plate.
Add butter to the pan, let it melt and then add the flour. Cook for 1 minute, stirring constantly. Add in the broth and cook for 3-4 minutes, stirring frequently, until thickened. Add in the cream, cook for 2 more minutes or more, if it appears too runny. Add paprika, stir to combine. Return meatballs to the pan. Add salt and pepper to taste. Garnish with parsley.