Meatballs With Cream Sauce
- In a bowl, combine the first nine ingredients. Add beef and mix well. Shape into 1 1/2 inch balls. Roll in flour, shaking off excess. Place 1 inch apart on greased 15 x 10 x 1 inch baking pans. Bake, uncovered, at 400 for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until the meat is no longer pink.
- Meanwhile, for sauce, melt butter in saucepan over medium heat. Stir in 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 and bubbly. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.