Meatballs in Cream Sauce

This is one of my family's favorites. I double the batch of meatballs and freeze the extras, they are great with spagetti too.

Ingredients:

Meatballs:
1 egg, lightly beaten
1/4 c. milk
2 T. ketchup
1 t. Worcestershire sauce
1 c. quick-cooking oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley
1 t. salt
1/4 t. pepper
1-1/2 pounds lean ground beef
3 T. flour
Combine first 9 ingredients. Add beef mix well. Shape into 1-1/2 inch balls. Roll into flour, shake off excess. Place 1 inch apart on greased cookie sheet. Bake at 400 for 10 min. Turn meatballs and bake 12-15 min more until no longer pink. Drain meatballs on paper towel.

Cream Sauce:
2 T. Butter or margarine
2 T. Flour
Salt and pepper to taste
1 can (14oz) chicken broth (I use 2 chicken cubes with 14 oz water)
2/3 c. whipping cream or milk
2 T. minced fresh parsley

Melt butter in saucepan over medium heat. Stir in flour, salt and peper until smooth. Gradually add broth and cream/milk, bring to a boil while stiring with (a whisk works best to get the lumps out.) Cook and stir for 2 mins or until thickened and bubbly.

Put meatballs in serving dish and pour cream sauce on top. Serve over rice or mashed potatoes.

Kelli Yarn