As a kid, I wasn’t a huge fan of these. I ate them, but mostly because I couldn’t leave the table until I did. Now that I have grown up, so have my taste buds. I gave these a try the other day.
Apparently, my 8 year old is bit more adventurous than I was. He devoured these! Not only asking for seconds, but asking for these for his lunch at school the next day. SCORE! As someone that puts a lot of stock into my cooking, that made my day! Shallow? Maybe! But totally true!
As a little side note, in the original recipe, she makes her own meatballs. I was lazy and used the short cut of store bought, frozen meatballs. And it as perfect. Easy and my kids loved them! Enjoy!
Recipe by: The Recipe Critic
1 bag frozen meatballs, thawed
1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste
In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and heated throughout. Transfer to a plate and cover with foil. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.