Meatballs with Cream Sauce 1 egg, lightly beaten 1/4 cup 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 3 tablespoons all-purpose flour CREAM SAUCE: 2 tablespoons butter Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Meatballs with Cream Sauce cont. 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 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. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Meatballs with Cream Sauce 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. Top with sauce; sprinkle with parsley. Yield: 6 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008