Meatballs With Cream Sauce

“A great twist on an old favourite! Something I made for a party years ago that I had a craving for again today. It was a huge hit then and just as good again today. Feel free to use your favourite meatball recipe as the best part about this recipe is the sauce!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine the first nine ingredients. Add beef and mix well. Shape into 1 1/2 inch balls.
  2. Roll in flour, shaking off excess. Place 1 inch apart on greased 15x10x1 inch baking pans.
  3. Bake uncovered at 400°F (205°C) for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until done.
  4. Meanwhile, for sauce, melt butter in a sauce pan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Cook for one minute or so.
  5. Gradually add broth and cream, bring to a boil, stirring occasionally. Cook and stir for 2 minutes or until thickened and bubbly.
  6. Drain meatballs on paper towels, transfer to a serving dish. Top with sauce, sprinkle with parsley. (when I made these at the party I put them in a crockpot to keep warm, that worked really well).

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