Meatballs with Cream Sauce

/ Uncategorized / By
image_pdfimage_print
Joan

Meatballs with Cream Sauce

From Taste of Home Magazine
Serves 6 – 4 meatballs per serving
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Beef
Ingredients Method

Ingredients
  

Meatballs
  • 1 egg lightly beaten
  • 1/4 cup 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
  • 3 tablespoons all-purpose flour
Cream Sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 14 oz can chicken broth
  • 2/3 cup half and half
  • 2 tablespoons minced fresh parsley

Method
 

Meatballs
  1. Preheat oven to 400°.
  2. In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well.
  3. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess.
  4. 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.
Cream Sauce
  1. Melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth.
  2. Gradually add broth and half and half. Bring to a boil; cook and stir until thickened, 2 minutes.
  3. Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.