Meatballs with Cream Sauce

*This recipe was worth it just to see how much Eden LOVED these. She ate several and kept asking for more.

Meatballs with Cream Sauce
Recipe from the Taste of Home cookbook

1 egg, lightly beatne
1/4 cup milk
2 Tbsp ketchup
1 tsp Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1 1/2 lbs lean ground beef
3 Tbsp flour

Cream sauce:
2 Tbsp butter
2 Tbsp flour
1/4 tsp dried thyme
Salt and pepper to taste
1 14-oz can chicken broth
2/3 cup heavy whipping cream
2 Tbsp minced fresh parsley

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2 in balls. Roll in flour, shaking off excess. Place 1 in. apart on greased cookie sheet. Bake uncovered at 400 for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.

Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the 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.

Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.