Ingredients :

• Frozen beef meatballs — The base and the real time-saver. Get all-beef meatballs — check the label. About 2 cm in diameter is ideal. No need to thaw them first; they go straight into the pot.
• Beef broth — It forms the entire sauce. A broth that’s too salty or too bland will unbalance the result. A store-bought carton works great — just avoid concentrated cubes that give an aggressive taste.
• Canned button mushrooms — Practical and effective for long cooking. Fresh mushrooms would release too much water and turn soggy. Drain the can well before adding — the canning water is too metallic.
• Worcestershire sauce — It brings that umami note you can’t quite name but notice when it’s missing. One or two tablespoons are enough. It’s powerful — don’t double the dose.