Tuesday, February 24, 2009

Meatballs with Cream Sauce

Ok so for those of you who follow my family blog you know I've already posted this recipe. But that time I didn't include a picture. So I am posting it again with a picture. I will do that probably with all my recipes that I have previously posted because I am planning on printing a cookbook hopefully by the end of the year. So.. If you didn't try these due to a lack of picture here it is.. again I made them with turkey burger here so if you use ground beef they might look slightly different. Also, if you are thinking.. wow they had green beans AGAIN.. your wrong.. it's actually asparagus. Yum! It's usually an expensive Veggie, but it was on sale last week for 1.39/lb.. so we stock up a bit! We do like our green veggies, but we also eat other varieties. For some reason everytime I cook for this blog it seems we have something green. Go figure. Enjoy! If you have already tried these let me know what you think!

Meatballs with Cream Sauce
from www.mykitchencafe.blogspot.com

1 egg, lightly beaten
1/4 cup milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lb. lean ground beef
3 T. flour

2 T. butter
3 1/2 T. flour
1/4 t. dried thyme
1/4 t. salt
1/8 t. pepper
14 oz. can chicken broth (If you want your sauce thicker, cut down the chicken broth to 1 cup)
2/3 cup milk
2 T. minced fresh parsley

In a bowl, combine all of the meatball ingredients EXCEPT the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess. Place 1 inch apart on cookie sheet and bake, uncovered, at 400 for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink. Meanwhile, for the sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and milk; bring to a boil. Cook and stir for 2 minutes, until slightly thickened. If using the full can of chicken broth, the sauce doesn't thicken overly much, but it is delicious that way. If you want it slightly thicker, cut down the chicken broth to 1 cup. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce and parsley. Serve over rice or egg noodles.

Next up from me: Creamy Chicken Enchiladas!

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