Wednesday, August 25, 2010

Meatballs in Cream Sauce


1 1/2 lbs. ground beef
3/4 c. oats
1 egg
1/4 c. diced onion
1/4 c. milk
1 tsp. salt
1/4 tsp.pepper
1 tsp. worcestershire sauce
2 Tbsp. ketchup
1 Tbsp. dried parsley
3 Tbsp. flour


2 Tbsp. butter
3 1/2 Tbsp. flour
1/4 tsp. thyme
1/4 tsp. salt
1/8 tsp. pepper
14 oz. chicken broth
2/3 c. milk
2 tsp. dried parsley

For meatballs-- Combine all ingredients except flour. Mix well and roll into 24 balls. Roll in the flour. Place on lightly greased cookie sheet and bake at 400 degrees for 20 minutes, shaking the pan occassionally so that they brown evenly.

For sauce-- Melt butter in a saucepan over medium heat. Stir in flour and seasonings until smooth. Gradually add broth and milk; stirring constantly. Bring to a boil; cook and stir for 2 minutes, or until slightly thickened. Add parsley. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce. Serve over hot pasta.

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