Wednesday, June 8, 2011

Meatballs with Cream Sauce

This dish is simply so good!  I love the thyme in the cream sauce, it goes perfectly with the meatballs!  You can also use already cooked frozen meatballs if you would like.  Just cook them according to the package directions & add them to the sauce.  Both are really good!

Meatballs with Cream Sauce
Recipe fromTaste of Home
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 (or 2 Tablespoons dried parsley)
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds ground beef
3 tablespoons flour

Cream Sauce:
2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon dried thyme
salt & pepper to taste
1 can (14.5 oz.) chicken broth
2/3 cup whipping cream
2 tablespoons minced fresh parsley (or 1 tablespoon dried parsley)

For the meatballs, combine everything but the beef & flour.  Add the beef and mix well.  Shape into 1 1/2 inch balls and roll in the flour, shaking off the excess.  Place on a greased cookie sheet.  Bake at 400 degrees for 10 minutes.  Turn meatballs and continue baking for 12-15 more minutes or until the meat is no longer pink.

For the sauce, melt the butter in a saucepan over medium heat.  Stir in the flour, thyme, salt and pepper until smooth.  Gradually add the broth and cream, and bring it to a boil.  Cook and stir for 2 minutes or unitl the sauce is thickened.

Drain meatballs on paper towles and then transfer to a serving dish.  Pour the sauce over the meatballs and sprinkle the top with parsley.  Serve over rice or pasta.  Yield: 6 servings
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