Meatballs in Cream Sauce

I got this recipe from one of my favorite food blogs My Kitchen Cafe. I have liked every recipe I've tried so far, and this one was no exception. My husband even liked it and he's a picky eater, so that's saying a lot!


Meatballs:
1 egg, lightly beaten
1/4 cup milk
2 TBSP ketchup
1 tsp Worcestershire sauce
3/4 cup quick oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1 1/2 lb. lean ground beef

Cream Sauce:
2 TBSP butter
3 1/2 TBSP flour
1/4 tsp dried thyme
1/4 tsp salt
1/8 tsp pepper
14 oz. can chicken broth (If you want your sauce thicker, cut down the chicken broth to 1 cup)2/3 cup milk
2 TBSP minced fresh parsley

Directions:
-Preheat oven to 400*
-In a bowl, combine all of the meatball ingredients EXCEPT the beef ; add beef and mix well
-Shape into balls, and place 1 inch apart on cookie sheet and bake, uncovered for 10 minutes, turn meatballs, bake 8-10 minutes longer or until no longer pink
-Meanwhile, for the sauce, melt butter in a saucepan over medium heat
-Stir in flour, thyme, salt and pepper until smooth
-Gradually add broth and milk; bring to a boil; cook and stir for 2 minutes, until slightly thickened - If using the full can of chicken broth, the sauce doesn't thicken overly much, but it is delicious that way - If you want it slightly thicker, cut down the chicken broth to 1 cup
-Drain meatballs on paper towels; transfer to a serving dish
-Top with sauce and parsley and serve over egg noodles