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.

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 #

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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