Meatballs with Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I get raves from my husband and even our three fussy children when I serve these satisfying meatballs with mashed potatoes. The savory cream sauce gives a tasty new twist to meatballs and always makes a memorable meal. Ingredients:
1 egg, lightly beaten |
1/4 cup 2% 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 (90% lean) |
3 tablespoons king arthur unbleached all-purpose flour |
cream sauce: |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon dried thyme |
salt and pepper to taste |
1 can (14 ounces) chicken broth |
2/3 cup heavy whipping cream |
2 tablespoons minced fresh parsley |
Directions:
1. In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess.
2. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.
3. Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley. Yield: 6 servings.
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