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Meatballs with Cream Sauce

Serena Hawthorne shares her favorite menu to serve to friends and family. The main dish is meatballs with cream sauce! Her passion for creating a welcoming environment for her family and guests will inspire you. You'll learn tips and secrets that will make this seem easy! She shares her top hostess tip, kitchen hack, and much more. To hear her must-have kitchen item, you've got to listen till the end! We're so glad you're here!



Meatballs with Cream Sauce Servings: 6 (adapted from Taste of Home)

Meatballs: 1 egg, lightly beaten ¼ cup milk 2 tablespoons ketchup 1 teaspoon Worcestershire sauce ¾ cup quick-cooking oats ¼ cup finely chopped onion, fresh or frozen ¼ cup minced fresh parsley 21 Seasoning Salute from Trader Joes, herbs de Provence (optional) 1 teaspoon salt ¼ teaspoon pepper 1 ½ pounds ground beef

Cream Sauce: 3 tablespoons butter 3 tablespoons all-purpose flour ½ teaspoon dried thyme Salt and pepper to taste 21 ounces chicken broth 1 cup heavy whipping cream (or milk or half and half if wanting a slightly less rich and thinner sauce) 3 tablespoons minced fresh parsley

Serve with: Rice or noodles Roasted vegetables such as brussels sprouts, broccoli, or asparagus* *Line a baking pan with foil, drizzle vegetables with olive oil, sprinkle with kosher salt and pepper. Roast at 400-425° until vegetables are tender. (Time depends on size of vegetables. Average time is 20 minutes.) Directions:

1. Preheat oven to 400°. In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, optional seasonings, salt and pepper. Crumble beef over mixture and mix well. Shape into 1 ½ inch balls.

2. Place meatballs 1 inch apart on greased baking pan (line with non-stick or greased foil for easy clean-up). Bake, uncovered, for 22-25 until meat is no longer pink.

3. 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 and bubbly.

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


Meatballs with Cream Sauce
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3 Comments


Crissy Carroll
Crissy Carroll
Aug 31, 2022

Thank you!!

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Crissy Carroll
Crissy Carroll
Aug 29, 2022

Hi! In the podcast Serena mentioned freezing them to have on hand for unexpected guests, are they already cooked when frozen? Are they frozen in just a Ziploc type bag? About how long can they last in the freezer without tasting different? Also, the recipe says it makes 6 servings, about how many meatballs would that be? Thank you!

I heard about this podcast on What Have You. I've enjoyed first few episodes and plan to have a family over next week using some of the tips shared here!

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Bess Hawthorne
Bess Hawthorne
Aug 31, 2022
Replying to

From Serena...

Yes, I do go ahead and cook the meatballs before freezing them; however, I don’t cook them as long as the recipe says to so as to not dry them out when I take them out of the freezer to re-heat. And yes, I use freezer Ziploc type bags. I honestly don’t know how long they can last in the freezer because I typically use them within three months, but I bet they’d still be good until 5-6 months. Also, the serving size really depends on how big or small you make your meatballs. I’d say a single recipe would make enough to fill a gallon freezer bag three fourths of the way or moderately full. Hope this…

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