Meatballs with Cream Sauce

1 egg lightly beaten
1/4 cup milk
2 T ketchup
1 tsp Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1 tsp salt
1/4 cup fresh parsley
1/4 tsp pepper
1-1/2 lbs lean ground beef
3 T all purpose flour

Cream Sauce:
2 T butter
2 T flour
1/4 tsp dried thyme
Salt and pepper to taste
1 can 14 oz chicken broth
2/3 cup whipping cream
2 T minced fresh parsley (can use dry)

• In a bowl, combine the first nine ingredients. Add beef and mix well.. Shape into 1-1/2" balls. Roll in flour, shaking off excess. Place on cookie sheet and bake at 400 for 25 minutes. You can turn them in between if desired.

• Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in flour and thyme, salt and pepper,until smooth. Let cook about 45 seconds to cook out flour flavor. Gradually add broth and cream; bring to a boil. Cook and stir for 2 min or until thickened and bubbly.
  

• Drain meatballs on paper towels; transfer to serving dish and top with sauce and some fresh parsley. Serve with peas if desired.