The Humpherys Family

Meatballs With Cream Sauce

Recipe Added:  10/28/2011 
1 egg, lightly beaten
1/4 cup milk
2 Tbsp ketchup
1 tsp Worcestershire sauce
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
3 Tbsp flour

1 1/2 lb ground beef

 Cream Sauce:
2 Tbsp butter
3 1/2 Tbsp flour
1/4 tsp dried thyme
1/4 tsp salt
1/8 tsp pepper
1 can chicken broth
2/3 cup milk
2 Tbsp minced fresh parsley
In a bowl, combine all of the meatball ingredients except the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess. Place 1 inch apart on cookie sheet and bake, uncovered, at 400 for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink.

Meanwhile, for the sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and milk; bring to a boil. Cook and stir for 2 minutes, until slightly thickened. If you want it slightly thicker, cut down the chicken broth to 1 cup. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce and parsley. Serve over rice or egg noodles
Advanced Preparation
Mix and shape meatballs a day before.
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