MEATBALLS (1 batch)
1 egg, beaten
1/4 cup milk
2 Tbs. Ketchup
1 tsp. Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onions
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1 1/2 lbs. ground beef
3 tbs. flour
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2 in balls. Roll in flour, shaking off excess. Place 1 in. apart on greased baking pan. I placed on cookie cooling racks to keep from sticking.
Bake uncovered at 400 degrees for 20 minutes.
Drain Meatballs on paper towels, transfer to a serving dish.
CREAM SAUCE
2 tbs butter
2 tbs flour
1/4 tsp thyme
salt and pepper
1 can chicken broth
2/3 cup heavy whipping cream
Melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Brig to a boil; cook and stir for 2 minutes or until thickened.
MASHED POTATOES
2 lbs. of potatoes, peeled and cut
1/4 cup of milk
1/4 cup of butter
Cook potatoes until tender, in a mixing bowl blend potatoes, milk and butter until smooth.
Serve meatballs on top of mashed potatoes with cream sauce on top.
To Freeze: Place potatoes in the bottom of a pan, place meatballs on top. Cover with foil. Put cream sauce in a one quart freezer bag and place flat on top of the foil. Cover entire contents with foil. Freeze
To reheat:
Take off top layer of foil. Remove cream sauce packet. Thaw.
Heat in oven at 350 for about 20-30 minutes.
Warm sauce on stove or in microwave.
Pour sauce over individual servings.
Meatballs, Mashed Potatoes and Cream Sauce by Erica Gallery
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