1 cup beef stock
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon soy sauce
1 teaspoon ground black pepper
½ teaspoon dried rosemary
½ (20 ounce) package frozen cooked meatballs, thawed
30 Meatballs

1 cup beef stock 1 cup heavy cream 3 tablespoons all-purpose flour 1 tablespoon soy sauce 1 teaspoon ground black pepper 30 Meatballs

Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

In separate skillet, brown meatballs. Once browned, cover with sauce. To serve, put over egg noodles.