Ingredients:

  • 2 lb frozen beef meatballs
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper
  • 1/2 cup heavy cream

Instructions:

  1. Heat a large skillet over medium-high heat. Add the frozen meatballs in a single layer and cook, shaking the pan occasionally, until they are browned on all sides with a mahogany-colored crust. Remove meatballs and set aside on a plate.
  2. Reduce heat to medium. In the same pan, melt the butter while scraping up the browned bits (fond) from the bottom.
  3. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty and turns a light golden brown.
  4. Slowly pour in the beef broth while whisking constantly to avoid lumps. Stir in the Worcestershire sauce, garlic powder, and black pepper.
  5. Return the meatballs to the pan. Simmer for 10–15 minutes until the sauce has thickened to a coating consistency and the meatballs reach an internal temperature of 165°F.
  6. Stir in heavy cream at the very end for a creamier finish, if desired.