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Meatballs with Cream Sauce

 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 King Arthur Unbleached All-Purpose Flour
  • CREAM SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached 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

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Meatballs with Cream Sauce (continued)

Directions (continued)

  • 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. Serve
  • with sauce; sprinkle with parsley. Yield: 6 servings.
Nutritional 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.