Meatballs with Cream Sauce
Moist and flavorful, easy-baked meatballs enrobed in a savory cream sauce. Serve over hot buttered noodles or cooked rice.
1 large egg, beaten
1/4 cup milk
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley (or 1 tablespoon dried)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pound lean ground beef
3 tablespoons all-purpose flour
2 tablespoon butter
2 tablespoon all-purpose flour
1/4 teaspoon dried thyme
Salt and pepper to taste
2 cups chicken broth
2/3 cup heavy cream
2 tablespoons minced fresh flat-leaf parsley (or 1 teaspoon dried)
Hot buttered noodles or cooked rice for accompaniment
- 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 15x1x1-inch baking pans. Bake, uncovered, at 400°F (205°C) for 10 minutes. Turn meatballs; bake 12 to 15 minutes longer or until done.
- 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.
Makes 6 servings.