Wrap in 12 large meat balls or 20 small meat balls. In a large frying pan heat olive oil 1 tbsp butter. Add the meatballs and cook constantly until brown on each side and cook all the time. Transfering to a plate and covering with foil.

Add 4 tablespoons of butter and flour to the pan and whisk until brown. Slowly stir the beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard and simmer until the sauce starts to thicken. Salt and pepper to taste.

Add the meatballs back to the pan and simmer for another 1-2 minutes. Serve over egg or rice noodles.

Enjoy !