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Meatballs with Cream Sauce

I get raves from my husband and even our three fussy children when I serve these satisfying meatballs with mashed potatoes. The savory cream sauce gives a tasty new twist to meatballs and always makes a memorable meal.

6 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

1 egg, lightly beaten
1/4 cup 2% milk
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
3 tablespoons all-purpose flour
CREAM SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme
Salt and pepper to taste
1 can (14 ounces) chicken broth
2/3 cup heavy whipping cream
2 tablespoons minced fresh parsley

Directions

In a large bowl, combine the egg, milk, ketchup, Worcestershire
sauce, oats, onion, parsley, salt and pepper. Crumble beef over
mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour,
shaking off excess.

2 of 2

Meatballs with Cream Sauce (continued)

Directions (continued)

Place meatballs on greased racks in shallow baking pans. Bake,
uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15
minutes longer or until meat is no longer pink.
Meanwhile, for sauce, melt butter in a saucepan over medium heat.
Stir in the flour, thyme, salt and pepper until smooth. Gradually
add broth and cream. Bring to a boil; cook and stir for 2 minutes or
until thickened.
Drain meatballs on paper towels; transfer to a serving dish. Serve
with sauce; sprinkle with parsley. Yield: 6 servings.

Nutrition Facts: 1 serving (calculated without the salt and pepper in cream sauce) equals 389 calories, 24 g fat (12 g saturated fat), 139 mg cholesterol, 874 mg sodium, 16 g carbohydrate, 1 g fiber, 27 g protein.