Prep 25 mins
Cook 25 mins
A great twist on an old favourite! Something I made for a party years ago that I had a craving for again today. It was a huge hit then and just as good again today. Feel free to use your favourite meatball recipe as the best part about this recipe is the sauce!
- 1 large egg, beaten
- 1⁄4 cup milk
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 3⁄4 cup quick-cooking oats
- 1⁄4 cup finely chopped onion
- 1⁄4 cup minced fresh parsley
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 lbs lean ground beef
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄4 teaspoon dried thyme
- salt and pepper
- 2 cups chicken broth
- 2⁄3 cup heavy cream
- 2 tablespoons minced fresh parsley
- 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 15x10x1 inch baking pans.
- Bake uncovered at 400°F (205°C) for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until done.
- Meanwhile, for sauce, melt butter in a sauce pan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Cook for one minute or so.
- Gradually add broth and cream, bring to a boil, stirring occasionally. 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. (when I made these at the party I put them in a crockpot to keep warm, that worked really well).
I cheated a bit here and used frozen meatballs so I'll just rate the sauce part of the recipe. The sauce turned out a bit thin for me, so I added a slurry of cornstarch to thicken it. We felt the sauce could use a bit more spice but that is easily changed to suit our taste. You couldn't ask for an easier meal (especially when you use frozen meatballs!) I think the next time I make this, I will try it with evaporated skim milk just to reduce the fat and calories. Thx for posting!
I made this earlier and threw it all in the crockpot (on warm). I served with pasta shells. My kids loved it, especially my oldest. It tastes like Swedish Meatballs. I followed the recipe exactly but next time I'll brown the meatballs in the pan that I;ll use to make the sauce, that way I can scrape the browned bits into the sauce. I'll drain the meatballs on paper towels in the bottom of the crockpot and then remove towels. This will be easier to clean up. Thanks for an easy recipe.