Serves 4-6
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Not sure what to do with the leftover meat in the fridge? Just roll with it, we say — with just some other ingredients you can likely find in your kitchen, enjoy a generous serving of meatballs soaked in cream with this recipe.


Watch the video guide below:


  • 1 egg, lightly beaten
  • ¼ cup milk
  • 2 tbsps ketchup
  • 1 tsp Worcestershire sauce
  • ¾ cup breadcrumbs
  • ¼ cup onion, finely chopped (optional)
  • ¼ cup fresh parsley, minced
  • 1 tbsp salt
  • ¼ tbsp pepper
  • 750 g lean ground beef
  • 3 tbsps flour


  • 2 tbsps butter
  • 3½ tbsps flour
  • ¼ tsp dried thyme
  • 1/8 tsp pepper
  • 1 cup chicken broth
  • ⅔ cup milk
  • 2 tbsps fresh parsley, minced

In a bowl, combine all meatball ingredients EXCEPT the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess.


Add cooking oil to your pan, where the oil covers half the meatball. Fry meatballs for 5-8 mins, turning constantly and cooking until no longer pink.


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 boil. Cook and stir for 2 mins, until slightly thickened.


Drain meatballs on paper towels; transfer to a serving dish. Top with sauce and parsley. Serve over rice or pasta!

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