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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
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,

Printed from tasteofhome.com Nov 19, 2008

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Meatballs with Cream Sauce cont.

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 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.