Step 1

Melt butter in a 10-inch skillet over medium-high heat.

Step 2

When the foaming subsides, add the flour and cook, whisking constantly, until flour turns light brown, about 30 seconds.

Step 3

Slowly whisk in the broth followed by the brown sugar and bring to simmer.

Step 4

Reduce the heat to medium and cook until the sauce is reduced to 1 cup, about 5 minutes.

Step 5

Stir in the cream and pepper then return to a simmer and let cook for 5 minutes.

Step 6

Server over freshly cooked meatballs.

Step 7

Refrigerate – Cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days.

Step 8

Freeze – Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.

Step 9

Reheat over low heat and add a little cream if the sauce is too thick.