Sunday, February 28, 2010

Meatballs with Cream Sauce

This recipe is special in our house.  This is the first dish that I ever made my husband when we were dating.  At the time we were both poor college students,  but I lived off much better food than him (at least I think I did, I didn't eat everything out of a box or the microwave).  When I made him this, he thought life couldn't get any better.  Men and their food!

1 egg, beaten
1/4 c. milk
2 T. ketchup
1 t. worchestershire sauce
3/4 c. quick oats
1/2 t. onion powder
1/4 c. parsley
1 t. salt
1/4 t. pepper
1 1/2 pounds ground beef
3 T. flour
Cream Sauce:
4 T. butter
4 T. flour
1/2 t. thyme
salt/pepper to taste
1 (14oz) can chicken broth
1 c. milk
3 T. parsley

* Pre-heat oven to 400 degrees.  In large bowl combine egg, milk, worchestershire sauce, ketchup, oats, onion, parsley, salt and pepper.  Add beef and mix well.  Shape into 1 1/2 in. balls and roll in flour, shaking off excess.  Place 1 inch apart on greased cookie sheet.  Bake for 22-25 minutes, turning meatballs over after 10 minutes.

*  While meatballs are cooking make sauce.  Melt butter in medium saucepan over medium heat.  Stir in flour, thyme, salt and pepper until smooth.  Gradually add broth and milk, whisking until smooth. Bring to a boil, stirring occansionally.  Cook until thickened and bubbly.

*  Drain meatballs on paper towels.  Serve over rice with sauce.
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