• 1 cup beef stock
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 1 tablespoon soy sauce
  • ½ teaspoon ground black pepper, or more to taste
  • ½ teaspoon dried rosemary, crushed, or more to taste
  • 10 ounces frozen cooked meatballs, thawed


  1. Gather all ingredients.

  2. Whisk together stock, cream, flour, soy sauce, 1/2 teaspoon pepper, and 1/2 teaspoon rosemary in a large saucepan over low heat until smooth.


    Cook, stirring occasionally, until thickened, about 10 minutes.

  3. Stir in thawed meatballs, and continue cooking until meatballs are heated through, about 5 more minutes. An instant-read thermometer inserted into the center of the meatballs should read at least 160 degrees F (71 degrees C).

  4. Taste and adjust seasonings before serving.