Saturday, January 17, 2009

Balls of Meat with Cream Sauce

This is from my Taste of Home cookbook. Easy to make, on the cheaper side of food costs, and it's so much fun to say balls of meat. I like to serve it with mashed potatoes and peas.


  • 1 egg, lightly beaten
  • 1/4 cup milk
  • 2 tablespoons ketchup
  • 1 teaspoon 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 pounds lean ground beef
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 can (14 ounces) chicken broth
  • 2/3 cup heavy whipping cream
  • 2 tablespoons minced fresh parsley


In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess.
Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.
Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the 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.
Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.

The cream sauce is good on top of the potatoes as well.


  1. We made this last night and it was really good. I served it over egg noodles instead. Moi Bien!

  2. I don't usually like the thought of balls o'meat, but man, with that sauce they were amazing!