Make your own meatballs (or) use

1 pkg Homestyle frozen meatballs

2 tsp Worcestershire sauce, to taste

1 (10.5 oz) can Beefy Mushroom Soup

1/4 cup reduced sodium beef broth

1 Tbsp olive oil

Salt & Pepper to taste

1 tbsp all-purpose flour (or corn starch) to thicken

Place frozen meatballs along with olive oil in a large sauce pan (or instant pot on sauté) – brown all sides.

Add beefy mushroom soup, beef broth, Worcestershire sauce, salt and pepper and heat until meatballs are cooked through. (Or pressure cook on High 10 minutes in your instant pot).

Remove from heat.

In a small bowl combine corn starch / all-purpose flour with 1/4 cup of cool water. Pour mixture into sauce and stir until thickened.

Serve as cocktail meatballs or over mashed potatoes. Enjoy!