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Source: Taste of Home Cookbook

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Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
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1 egg, lightly beaten
1/4 cup milk
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup onion, finely chopped
1/4 cup fresh parsley, minced
1 teaspoon salt
1/4 teaspoon Pepper
1-1/2 pounds lean ground beef
3 tablespoons all-purpose flour
cream sauce, (Recipe Follows)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme
Salt and pepper, to taste
1 can chicken broth, (14 ounces)
2/3 cup whipping cream
2 tablespoons fresh parsley, minced

In a bowl, combine the first nine ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. Place 1 in. apart on greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 400 degrees 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 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.

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