Meatballs with cream sauce is satisfying meatballs with mashed potatoes. The savory cream sauce gives a new twist to meatballs and always makes a memorable meal. From Michelle Thompson of Smithfield Utah.

Ingredients 

1 egg, lightly beaten

1/4 cup 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

3 tablespoons all-purpose flour

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

Method 

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 1 in. apart on greased 15-in. x 10-in. x 1-in. baking pans. 

Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.

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.

Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley. Yield: 6 servings.