Bake in preheated oven until cooked through (center should register 160 degrees on an instant-read thermometer), about 18 – 22 minutes.
Meanwhile in same skillet used to saute onions melt the remaining 3 1/2 Tbsp butter over medium heat. Add flour and cook and whisk until golden brown, about 2 – 3 minutes.
While whisking, slowly pour in broth and cream. Add in Worcestershire sauce, season with salt and pepper to taste.
Bring to a simmer over medium-high heat whisking constantly. For a thicker consistency simmer over low heat for a few minutes.
Add meatballs to warm sauce and toss, sprinkle with parsley. Serve warm with egg noodles or mashed potatoes and lingonberry jam if desired.
Enjoy !!
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