Meatballs with Cream Sauce
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 6 servings.
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.
Ingredients
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1 egg, lightly beaten
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1/4 cup 2% milk
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2 tablespoons ketchup
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1 teaspoon Worcestershire sauce
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3/4 cup quick-cooking oats
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1/4 cup finely chopped onion
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1/4 cup minced fresh parsley
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1 teaspoon salt
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1/4 teaspoon pepper
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1-1/2 pounds lean ground beef (90% lean)
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3 tablespoons all-purpose flour
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CREAM SAUCE:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1/4 teaspoon dried thyme
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Salt and pepper to taste
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1 can (14 ounces) chicken broth
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2/3 cup heavy whipping cream
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2 tablespoons minced fresh parsley
Directions
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1.
Preheat oven to 400°. 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.
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2.
Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at for 10 minutes. Turn meatballs; bake until meat is no longer pink, 12-15 minutes longer.
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3.
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 until thickened, 2 minutes.
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4.
Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.
Nutrition Facts
4 each: 389 calories, 24g fat (12g saturated fat), 139mg cholesterol, 874mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 27g protein.
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