Meatballs With Cream Sauce

• 1 egg, lightly beaten
• 1/4 cup 2% 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
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds lean ground beef (90% lean)
• 3 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• 1 can (14 ounces) chicken broth
• 2/3 cup heavy whipping cream
• 2 tablespoons minced fresh parsley

1. In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess.
2. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400u0b0 for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.
3. Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the 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.
4. Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.

egg, milk, ketchup, worcestershire sauce, oats, onion, fresh parsley, salt, pepper, lean ground beef, allpurpose, butter, flour, thyme, salt, chicken broth, heavy whipping cream, parsley

Taken from www.tasteofhome.com/recipes/meatballs-with-cream-sauce/ (may not work)