If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Approx 1 pound cooked, frozen meatballs (I used beef, but pork would be great too) and the small ones are best I think
2 tablespoons flour
1 cup beef stock, or chicken or turkey
1 cup heavy cream
1 tablespoon Dijon mustard
1/2 tablespoon Worcestershire
1/2 teaspoon garlic powder
Kosher salt & fresh ground pepper
1/4 cup fresh parsley, chopped
Directions
Melt 1 tablespoon of the butter and the olive oil in a large skillet over medium heat and put in the meatballs- cook until nicely browned, 3-5 minutes then remove to a bowl & set aside
Add remaining butter to the pan, and when it melts sprinkle over the flour
Use a whisk to stir well until you have a smooth paste and then add broth, stirring to make sure you get all the flour from the bottom of the pan
When it’s smooth add the cream, mustard, Worcestershire and garlic powder
Let it simmer a few minutes until it thickens and season to taste with salt & pepper
Put back in the meatballs, allow them to warm through then mix in the parsley right before serving
