1 package pre-cooked Meatballs
6 tablespoons butter
4 tablespoons flour
3 cups beef broth
1-2 tablespoons Worcestershire sauce
1/2 cup cream
Salt & Pepper
Gruyere Cheese – shredded
1 package egg noodles – cooked according to package
Chives for garnish – chopped
Melt butter and whisk in the flour until lightly browned. Slowly pour in the beef broth, while whisking continuously. Keep whisking and cooking until slightly thickened. Stir in the Worcestershire sauce to your liking. Season with salt and pepper. Stir in the heavy cream.
Place meatballs in the gravy and simmer for about 3-4 minutes.
Cook egg noodles to al dente and drain. Sprinkle with desired amount of shredded Gruyere cheese. Garnish with chopped chives or parsley. Can also serve with mashed potatoes instead of egg noodles.
* don’t put for than 1/2 cup of cream. It will be overly creamy and the rest of the flavor won’t pop!