Meatballs in cream sauce

1 egg, lightly beaten
1/4 c. milk
2 tbs. catsup
1 tsp. worcestershire sauce
3/4 c. quick oats
1/4 c. finely chopped onion
1/4 c. finely chopped parsley
1 tsp. salt
1/4 tsp. pepper
1 1/2 lb. lean burger
3 tbs. flour
Combine first 9 ingredients, add beef, mix well. Shape into 1 1/2 inch meatballs. Roll in flour, shake off excess. Place on a greased baking pan,Bake 400 for 10 min. Turn meatballs, bake 12 to 15 min. longer til no longer pink..
Cream Sauce:
2 tbs, butter
2 tbs. flour
1/4 tsp. dried thyme
salt and pepper to taste
1 can chicken broth
2/3 c. whipping cream
2 tbs. minced parsley
Sauce: Melt butter in saucepan, over med high heat, stir in flour, thyme, salt and pepper til smooth. Add broth, bring to boil, simmer 2 minutes, Add cream.
Drain meatballs on paper towels. Transfer to serving platter. Top with sauce. Sprinkle with parsley.
from the kitchen of Lois Wood.