MEATBALLS (1 batch)
1 egg, beaten
1/4 cup milk
2 Tbs. Ketchup
1 tsp. Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onions
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1 1/2 lbs. ground beef
3 tbs. flour
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 baking pan. I placed on cookie cooling racks to keep from sticking.
Bake uncovered at 400 degrees for 20 minutes.
Drain Meatballs on paper towels, transfer to a serving dish.
2 tbs butter
2 tbs flour
1/4 tsp thyme
salt and pepper
1 can chicken broth
2/3 cup heavy whipping cream
Melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Brig to a boil; cook and stir for 2 minutes or until thickened.
2 lbs. of potatoes, peeled and cut
1/4 cup of milk
1/4 cup of butter
Cook potatoes until tender, in a mixing bowl blend potatoes, milk and butter until smooth.
Serve meatballs on top of mashed potatoes with cream sauce on top.
To Freeze: Place potatoes in the bottom of a pan, place meatballs on top. Cover with foil. Put cream sauce in a one quart freezer bag and place flat on top of the foil. Cover entire contents with foil. Freeze
Take off top layer of foil. Remove cream sauce packet. Thaw.
Heat in oven at 350 for about 20-30 minutes.
Warm sauce on stove or in microwave.
Pour sauce over individual servings.