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Meatballs with Cream Sauce

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 large egg, beaten

  2. 1/4 cup milk

  3. 2 tablespoons ketchup

  4. 2 teaspoons Worcestershire sauce

  5. 3/4 cup quick-cooking oats

  6. 1/4 cup finely chopped onion

  7. 1/4 cup minced fresh parsley (or 1 tablespoon dried)

  8. 1 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 1 1/2 pound lean ground beef

  11. 3 tablespoons all-purpose flour Cream Sauce:

  12. 2 tablespoon butter

  13. 2 tablespoon all-purpose flour

  14. 1/4 teaspoon dried thyme Salt and pepper to taste

  15. 2 cups chicken broth

  16. 2/3 cup heavy cream

  17. 2 tablespoons minced fresh parsley (or 1 teaspoon dried)

Instructions Jump to Ingredients ↑

  1. 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 15 x 10 x 1-inch baking pans. Bake, uncovered, at 400°F (205°C) for 10 minutes. Turn meatballs; bake 12 to 15 minutes longer or until done.

  2. Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in 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 and bubbly. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.

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