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Meatballs with Cream Sauce Recipe

  • 6servings
  • 35minutes
  • 389calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 egg, lightly beaten

  2. 1/4 cup 2% milk

  3. 2 tablespoons ketchup

  4. 1 teaspoon Worcestershire sauce

  5. 3/4 cup quick-cooking oats

  6. 1/4 cup finely chopped onion

  7. 1/4 cup minced fresh parsley

  8. 1 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 1-1/2 pounds lean ground beef (90% lean)

  11. 3 tablespoons all-purpose flour

  12. CREAM SAUCE:

  13. 2 tablespoons butter

  14. 2 tablespoons all-purpose flour

  15. 1/4 teaspoon dried thyme

  16. Salt and pepper to taste

  17. 1 can (14 ounces) chicken broth

  18. 2/3 cup heavy whipping cream

  19. 2 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  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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