1/4 cup brown mustard
1 tablespoon Worcestershire sauce
2 1/4 cups beef broth
Pinch ground allspice
1 tablespoon cornstarch
1/4 cup heavy cream
25 frozen or fresh Meatballs
Chopped fresh parsley
In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice.
Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.
Serve over buttered noodles and top with fresh parsley. 🙂