Meatballs with Cream Sauce
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
311 kcal
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Course
Main Course
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Cuisine
American
Meatballs with Cream Sauce
Description
This recipe blends ground beef with binder and flavoring ingredients including egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt, and pepper. The mixture is formed into balls, rolled in flour, and baked until browned and fully cooked. Baking meatballs uncovered at a high temperature helps develop exterior color while keeping the interior moist.
The cream sauce is prepared by melting butter and whisking in flour and seasonings to form a smooth roux. Gradually, chicken broth and milk are added and brought to a gentle boil to thicken the sauce. The sauce can be adjusted in thickness by varying the amount of broth. Fresh parsley is stirred in at the end to add herbal brightness.
Meatballs are drained briefly and combined with the cream sauce, typically served over a bed of rice or egg noodles. The sauce complements the meatballs with a rich, yet balanced gravy texture infused with thyme and parsley. The dish offers a classic combination suitable for an approachable main course.
Ingredients
Meatballs:
- 1 large egg lightly beaten
- ¼ cup milk
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- ¾ cup quick oats
- ¼ cup onion finely chopped
- ¼ cup parsley fresh, minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ pounds lean ground beef or lean ground turkey
- 3 tablespoons flour
Cream Sauce:
- 2 tablespoons butter
- 3 ½ tablespoons flour
- ¼ teaspoon thyme dried
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 (14-ounce) (14-ounce) can chicken broth If you want your sauce thicker, cut down the chicken broth to 1 cup, canned
- ⅔ cup milk
- 2 tablespoons parsley fresh, minced
Instructions
- 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 (I used egg noodles and loved the result!).
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 311kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 127mg | 42% |
| Sodium | 924mg | 39% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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