Serves 4-6
2 pounds lean ground beef
2 tablespoons Worcestershire sauce
Salt and pepper
2-3 cups half-and-half
2 beef bouillon cubes
2 tablespoons flour
Mix together ground beef, Worcestershire sauce, and salt and pepper with your hands. Form balls the size of walnuts.
Warm a large skillet to medium heat, and saute meatballs until brown on all sides. Spoon the balls into a bowl and leave the juice in the pan. The juice should measure about two tablespoons. Add flour to the juice and mix together.
Heat the mixture in the pan, and add the half-and-half a little at a time, stirring constantly until smooth. Add two bouillon cubes, stirring until dissolved.
Put the meatballs in the sauce and heat. The meatballs keep nicely in the refrigerator and can be reheated in the microwave on low heat. They also can be frozen and served at a later date.
