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Ingredients
| eggs: 1 (large//beaten) |
| 2% milk: 1/4 cup |
| ketchup: 2 Tbl |
| worcestershire sauce: 2 tsp |
| quick oats: 3/4 cup |
| onions (chopped): 1/4 cup (finely chopped) |
| parsley: 1/4 cup (minced) |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| ground beef, lean: 1.5 lbs |
| all-purpose flour (unsifted): 3 Tbl |
| salted butter: 2 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| dried thyme (leaves): 1/4 tsp |
| salt |
| black pepper |
| chicken broth: 2 cups |
| heavy whipping cream (fluid): 2/3 cup |
| parsley: 2 Tbl (minced) |
Meatballs With Cream Sauce
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- 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 15x10x1 inch baking pans.
- Bake uncovered at 400°F (205°C) for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until done.
- Meanwhile, for sauce, melt butter in a sauce pan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Cook for one minute or so.
- Gradually add broth and cream, bring to a boil, stirring occasionally. 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. (when I made these at the party I put them in a crockpot to keep warm, that worked really well).