My friend Jen made these fabulous cocktail meatballs for a party recently. To the point I couldn’t stop thinking about them and had to make them for dinner. Turns out our ovens/Dutch ovens, etc. must run on different cooking times, as I cooked my meatballs for half as long and almost burned them (I just made a second batch of gravy and ate them up anyway). But on account of that, I’m including just the sauce recipe for now – just bake with any meatball of choice, whether it be beef, turkey or a mix.
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium beef broth, plus more if needed
- 1 beef boullion cube
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- splash of cream
- 2 tablespoons chopped fresh parsley
Melt butter in pan. Add butter and stir and let flour cook a bit, forming a roux.
Whisk in beef broth, Worcestershire sauce and boulliion cube (making sure to break up the cube). Simmer until gravy is thick and smooth (I added a bit more broth here). Add a splash of cream and cook another minute or two. Taste and season with salt and pepper. Serve with meatballs, and top with fresh parsley.