Thursday, May 24, 2018

Meatballs with Cream Sauce Recipe

Jenna made this for dinner a week or so ago. We doubled the cream sauce and Don ate his over mashed potatoes. We all loved this.
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Meatballs with Cream Sauce Recipe

Michelle Thompson, Taste of Home 2000 Annual Recipes
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) We used 1 #

CREAM SAUCE:
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. 

2. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 15-20 minutes.

3. 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. Yield: 6 servings.


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