2 Tbsp. Extra-virgin olive oil
1 large Sweet onion, cut into large dices
3 - 4 Garlic cloves, sliced
2 Tbsp. Worcestershire sauce
10 oz. can Concentrated beef broth (do not add water)
1 cup Robert Rothschild Farm Hot Pepper Raspberry Preserves
24 Frozen, fully cooked meatballs, thawed
Heat a large skillet over medium heat with olive oil. Add the onion and garlic. When the onions are browned add the meatballs into the pan. Cook for 3 minutes. Add the Worcestershire sauce and beef broth into the pan. Bring to a boil and add the Hot Pepper Raspberry Preserves. Allow the meatballs to simmer for 10 minutes and serve.