Tuesday, February 1, 2011

Meatballs in Cream Sauce

I got this recipe from Mel's Kitchen Cafe. I liked the idea and adapted to our personal preferences. Nate gave it a 9.5 out of 10.

1 lb. ground beef
1 egg, beaten
2 Tbsp. ketchup
1/4 cup milk
1/4 onion, finely chopped
1/2 cup quick oats
1 Tbsp. Worcestershire sauce
1 Tbsp. dried parley flakes
salt and pepper to taste

Cream Sauce-
2 Tbsp. butter
3 Tbsp. flour
2/3 cup milk
1 (14 oz.) can chicken broth (if you like thicker sauce, only add 1 cup)
salt and pepper to taste

Combine all the meatball ingredients expect beef and mix thoroughly. Add beef and mix just until combined. Over mixing will result in tough meatballs. Shape meat mixture into balls and place on a prepared baking sheet. Bake uncovered at 400 for 10 minutes. Turn meatballs over and cook for an additional 8 minutes (or until no longer pink). In a medium saucepan melt butter over medium heat. Add flour, salt, and pepper, whisking constantly until smooth. Slowly add the milk and chicken broth, whisking frequently. If you want a thicker sauce, only add 1 cup chicken broth. Bring mixture to boil. Cook and stir for an additional 2 minutes until sauce is at the right consistency. Serve meatballs over egg noodles and top with sauce.

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