Meatballs With Cream Sauce |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A great twist on an old favourite! Something I made for a party years ago that I had a craving for again today. It was a huge hit then and just as good again today. Feel free to use your favourite meatball recipe as the best part about this recipe is the sauce! Ingredients:
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 |
1 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 lbs lean ground beef |
3 tablespoons all-purpose flour |
2 tablespoons butter |
2 tablespoons flour |
1/4 teaspoon dried thyme |
salt and pepper |
2 cups chicken broth |
2/3 cup heavy cream |
2 tablespoons minced fresh parsley |
Directions:
1. In a bowl, combine the first nine ingredients. Add beef and mix well. Shape into 1 1/2 inch balls.
2. Roll in flour, shaking off excess. Place 1 inch apart on greased 15x10x1 inch baking pans.
3. Bake uncovered at 400°F (205°C) for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until done.
4. 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.
5. Gradually add broth and cream, bring to a boil, stirring occasionally. Cook and stir for 2 minutes or until thickened and bubbly.
6. 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).
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