Meatballs with Cream Sauce

By Shirl

Ingredients

• Cream Sauce:
• 1 egg, lightly beaten
• 1/4 cup milk
• 2 tbs. Ketchup
• I tsp. Worcestershire sauce
• 3/4 cup quick-cooking oats
• 1/4 cup finely chopped onion
• 1/4 cup minced fresh parsley
• 1 tsp. Salt
• 1/4 tsp. Pepper
• 1 1/2 lbs. Lean ground beef
• 3 tbs. All purpose flour
• 2 tbs. Butter or margarine
• 2 tbs. All purpose flour
• 1/4 tsp. Dried thyme
• Salt and pepper to taste
• 1 can (14 oz.) chicken broth
• 2/3 cup whipping cream
• 2 tbs. Minced fresh parsley

Preparation

Step 1

In a bowl, combine the first nine ingredients. Add beef and mix well. Shape into 1 1/2 inch-balls. Roll in flour, shaking off excess. Place 1 inch apart on greased 15 in. x 10 in. x l in.-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 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 and bubbly. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley. Yield : 6 servings.