6-8 store-bought frozen meatballs
3/4 cup beef broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
2 teaspoon Worcestershire sauce
Optional pasta, for serving
Cook meatballs according to package instructions. In a large, deep pan, add beef broth, heavy cream, Dijon, and Worcestershire. Whisk until combined, then let simmer 10-12 minutes on medium-low heat, whisking occasionally. (Tip: For thicker sauce, add 2 teaspoons all-purpose flour.)
Add meatballs to sauce. Serve meatballs on their own or over pasta.