Meatballs with Cream Sauce

Recipe from Taste of Home

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