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Meatballs with Cream Sauce

1 large egg, beaten

1/4 cup milk

2 tablespoons ketchup

2 teaspoons Worcestershire sauce

3/4 cup quick-cooking oats

1/4 cup finely chopped onion

1/4 cup minced fresh parsley (or 1 tablespoon dried)

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 pound lean ground beef

3 tablespoons all-purpose flour

Cream Sauce:

2 tablespoon butter

2 tablespoon all-purpose flour

1/4 teaspoon dried thyme

Salt and pepper to taste

2 cups chicken broth

2/3 cup heavy cream

2 tablespoons minced fresh parsley (or 1 teaspoon dried)

1. In a bowl, combine the first nine ingredients. Add beef and mix well. Shape into 1 1/2-inch balls. Roll in flour, shaking off excess. Place 1-inch apart on greased 15 x 10 x 1-inch baking pans. Bake, uncovered, at 400*F (205*C) for 10 minutes. Turn meatballs; bake 12 to 15 minutes longer or until done.
2. Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and cream; bring to a boil. cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.

Makes 6 servings.