1 1/4 cups beef broth
2 TBS flour
2 TBS Worcestershire sauce
16 frozen cooked meatballs (about 1 1/2 inches in diameter)
1 (4 1/2-ounce) jar sliced mushrooms - drained
1/2 cup sour cream
1 TBS chopped fresh parsley
Beat broth, flour and Worcestershire sauce in small bowl with wire whisk. Place frozen meatballs, mushrooms and broth mixture in 10-inch skillet. Heat to boiling; reduce heat to low. Cover and
simmer 4 to 6 minutes or until meatballs are hot. Remove meatballs from heat. Stir in sour cream and parsley. Serves 4
(Serve over prepared noodles if desired)
