1-Start by preheating your oven to 375°F and greasing a 9×13 inch baking dish to ensure nothing sticks.

2-First, cook the 10 ounces of rotini pasta until it’s al dente, then drain it and place it in the prepared baking dish.

3-Next, add the 26 ounces of frozen precooked meatballs on top of the pasta for a solid base.

4-For the sauce, melt 4 tablespoons of butter in a pan, whisk in 3 tablespoons of flour to make a paste, and gradually stir in 2 cups of beef broth and 1 cup of heavy cream.

5-Keep stirring as you add 1 tablespoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, 1/8 teaspoon of allspice, 1/8 teaspoon of nutmeg, 1/4 teaspoon of salt, and pepper to taste.

6-Simmer the mixture until it thickens, then pour it over the meatballs and pasta in the dish.

7-Bake everything for 25 minutes until the meatballs heat through, and finish with fresh parsley for garnish if you like.

8-In a large bowl, mix your meatball ingredients gently.

9-Form the mixture into balls and brown them for extra flavor.

10-Combine with the sauce and bake as directed for the best results.