Swedish Meatballs

Swedish Meatballs

Meatballs:
1 egg, lightly beaten
1/4 c. milk
1 T. ketchup
1 t. Worcestershire sauce
3/4 c. quick-cooking oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lbs hamburger
3 T. flour

Cream Sauce:
2 T. butter
2 T. flour
1/4 t. dried thyme
salt and pepper to taste
1 14 oz. can chicken broth
2/3 c. whipping cream
2 T. minced fresh parsley

In a bowl, combine the first nine ingredients. Add hamburger and mix well. Shape into 1 1/2 in. balls. Roll in flour, shaking off excess. Place 1 inch apart on greased baking pans. Bake uncovered at 400 degrees for 10 mins. Turn meatballs; bake 12-15 mins longer or until meat is no longer pink. Meanwhile, melt margarine 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; transfer to a serving dish. Top with sauce; sprinkle with parsley.