Meatballs with Cream sauce and a VERY messy kitchen

Another fabulous recipe from My Kitchen Cafe. I tried this one last night and really enjoyed it. I think it would have been even better had I had a little more time to prepare it and didn't have to run to a gym class half way through making it.

Gabe was "helping" me in the kitchen too. Rather while I chopped, stirred and baked he got into my ingredient cupboard and found an open bag of chocolate chips and had much delight in watching them flow from the bag to the floor. Then he decided it would be fun to climb on top of a box I had in the middle of my kitchen floor and stand there smiling victoriously, in an attempt to get my attention I'm sure.

Needless to say in amongst all the cooking madness, my kitchen was a DISASTER! Brad walked in the door from work and when he saw it his response was "Oh boy". Now that I think about it, I wish I had of taken a photo, today after a good nights sleep it actually seems quite humorous.

Back to the meatballs. These were really tasty and quite easy to make. Even Brad liked them and he isn’t a huge fan of meatballs. I was a little worried that they would taste like parsley meatballs because of the fresh parsley in the meatballs themselves and in the sauce, but I hardly even noticed it. I think the next time I make these I think I’ll even add some grated carrots, probably for color more than anything else. I’ll definitely be making these again and I am really excited to eat the left over’s for lunch today.

Meatballs with Cream Sauce
adapted from Lesli D.'s recipe posting

MEATBALLS:
1 egg, lightly beaten
1/4 cup milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lb. lean ground beef
3 T. flour

CREAM SAUCE:
2 T. butter
3 1/2 T. flour
1/4 t. dried thyme
1/4 t. salt
1/8 t. pepper
14 oz. can chicken broth (If you want your sauce thicker, cut down the chicken broth to 1 cup)
2/3 cup milk
2 T. minced fresh parsley

In a bowl, combine all of the meatball ingredients EXCEPT the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess. Place 1 inch apart on cookie sheet and bake, uncovered, at 400 for 10 minutes. Turn meatballs, bake 8-10 minutes longer or until no longer pink. Meanwhile, for the sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and milk; bring to a boil. Cook and stir for 2 minutes, until slightly thickened. If using the full can of chicken broth, the sauce doesn't thicken overly much, but it is delicious that way. If you want it slightly thicker, cut down the chicken broth to 1 cup. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce and parsley. Serve over rice or noodles.