Ingredients
1 egg, lightly beaten1/4 cup 2% milk2 tablespoons ketchup1 teaspoon Worcestershire sauce3/4 cup quick-cooking oats1/4 cup finely chopped onion1/4 cup minced fresh parsley1 teaspoon salt1/4 teaspoon pepper1-1/2 pounds lean ground beef (90% lean)3 tablespoons all-purpose flourCREAM SAUCE:2 tablespoons butter2 tablespoons all-purpose flour1/4 teaspoon dried thymeSalt and pepper to taste1 can (14 ounces) chicken broth2/3 cup heavy whipping cream2 tablespoons minced fresh parsley
Preparation
Preheat oven to 400°. 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.
Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at for 10 minutes. Turn meatballs; bake until meat is no longer pink, 12-15 minutes longer.
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 until thickened, 2 minutes.
Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.
