Meatballs with Cream Sauce

1 egg lightly beaten
1/4 cup milk
2 TBsp Ketchup
1 tsp worchestershire sauce
3/4 cup quick oats
1/4 cup chopped onion
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
3TBsp flour
1 1/2 # ground beef

Cream Sauce
2 TBsp butter or margerine
2 TBsp all purpose flour
1/4 TBsp dried thyme
salt & pepper to taste
1 can chicken broth
2/3 cup whipping cream
2 TBsp fresh, minced parsley

In a bowl, combine first nine ingredients. Add beef and mix well. Shape into 1-1/2" balls. Roll in flour - shaking off excess. Place 1" apart on greased 15" x 10" x 1" baking pan. Bake uncovered at 400 for 10 minutes. Turn meatballs, bake 12 - 15 minutes longer or until meat is no longer pink.

For sauce, melt butter over med heat. Stir in flour, thyme, salt, pepper until smooth. Gradually add broth and cream, bring to a boil. Cook and stir for 2 minutes or until thick and bubbly. Dran meatballs on paper towels. Transfer to serving dish. Pour sauce over meatballs and sprinkle with parsley.

Serves 6
Great with mashed potatoes.