Meatballs in Cream Sauce

Again, this is a little more involved, but they are really good meatballs. Serve them over mashed potatoes, rice, or noodles. Mashed potatoes are my favorite.


1 egg, slightly beaten
1/4 c. milk
2 T. Ketchup
3. T. A-1 Sauce
3/4 c. quick cooking oats
1/4 c. finely chopped onion
1/4 c, minced fresh parsley
1 t. salt
1/4 t. pepper
1-1/2 lbs. lean ground beef
3 T. all purpose flour

Cream Sauce
2 T. butter or margarine
2 T. all purpose flour
1/4 t. dried thyme
1/2 t. chicken bouillion granules/powder
1/2 t. Montreal Chicken Seasoning
Salt and pepper to taste
1 can (14.5 oz.) chicken broth
2/3 c. whipping cream
2 T. minced fresh parsley

In a bowl, combine the first nine ingredients. Add beef and mix well. Shape into 1-1/2 in. balls. Roll in flour, shaking off excess. Place in a greased 15 x 10 x 1 baking pans about 1 inch apart. Bake uncovered at 400 degrees for 10 minutes. Turn meatballs; bake 12-15 minutes more or until the meat is no longer pink. Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, bouillion, chicken seasoning, salt and pepper until smooth. Gradually add broth and cream; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs on paper towels; transfer to a serving dish. Top meatballs with sauce; sprinkle with parsley. Serves about 6.