Ingredients:
1 eggs, lightly beaten
1/4 cup milk
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onions
1/4 cup fresh parsley, minced
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs lean ground beef
3 tablespoons flour
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon dried thyme
salt
pepper
1 (14 1/2 ounce) cans chicken broth
2/3 cup whipping cream
2 tablespoons minced fresh parsley
Directions:
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 for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until the meat is no longer pink.
Meanwhile, for sauce, melt butter in 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.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.