Ingredients:

  • 4 tbsp Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 2 cups low-sodium Beef Broth
  • 1/2 cup Heavy Cream
  • 1 tsp Soy Sauce
  • 1/2 tsp Dijon Mustard
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Allspice
  • Salt and White Pepper to taste

Instructions:

  1. Place 4 tbsp Unsalted Butter in a large skillet over medium heat. Note: Wait for the foam to subside before adding flour.
  2. Whisk in 1/4 cup All Purpose Flour. Cook 2 minutes until it smells nutty and looks like wet sand.
  3. Slowly pour in 1/2 cup of the 2 cups beef broth. Note: Whisk vigorously to form a thick paste before adding more liquid.
  4. Gradually add the rest of the broth in a thin stream. Whisk until the mixture is smooth and begins to simmer.
  5. Stir in 1 tsp Soy Sauce, 1/2 tsp Dijon Mustard, 1/4 tsp Ground Nutmeg, and 1/4 tsp Ground Allspice.
  6. Pour in 1/2 cup Heavy Cream. Note: Lower the heat slightly to avoid a violent boil.
  7. Cook for 3 to 5 minutes until the sauce thickens enough to coat a spoon.
  8. Taste and add Salt and White Pepper. Note: The soy sauce is salty, so taste before adding extra salt.
  9. Add your prepared meatballs into the pan. Toss until every meatball is glossy and bathed in sauce.