Looking for a different way to serve meatballs? Meatballs and cream sauce are the answer! Delicious meatballs and a creamy sauce over noodles. Perfect!

This weeknight meal was absolutely delicious!

The recipe comes from a good friend and neighbor who is an excellent cook and she posted this recipe to a neighborhood recipe blog a while back.

Cream sauce covered meatballs on pasta.

I am so glad I tried it – not only was I a fan, but my husband and kids loved it.

I think my four-year old son must have eaten at least six meatballs on his own before I told him he had to have some more peas before requesting another meatball!

It is a great way to change up meatballs and serve with a creamy, light sauce over noodles. By the way, it made fantastic leftovers.

What To Serve With This:

Sliced cucumbers and other fresh veggies with Homemade Ranch Dressing
Sliced cheese
Cut up apples with Toffee Apple Dip (for a sweet and semi healthy dessert!)

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Meatballs with Cream Sauce

4.78 stars (31 ratings)



  • 1 large egg, lightly beaten
  • ¼ cup milk
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • ¾ cup quick oats
  • ¼ cup finely chopped onion
  • ¼ cup minced fresh parsley
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ pounds lean ground beef or lean ground turkey
  • 3 tablespoons flour

Cream Sauce:

  • 2 tablespoons butter
  • 3 ½ tablespoons flour
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • teaspoon pepper
  • 1 (14-ounce) can can chicken broth, If you want your sauce thicker, cut down the chicken broth to 1 cup
  • cup milk
  • 2 tablespoons minced fresh parsley


  • In a bowl, combine all of the meatball ingredients EXCEPT the beef and flour. Add beef and mix well. Shape into balls. Roll in flour, shaking off excess.
  • Place 1 inch apart on cookie sheet and bake, uncovered, at 400 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. Serve over rice or egg noodles (I used egg noodles and loved the result!).
Serving: 1 Serving, Calories: 311kcal, Carbohydrates: 18g, Protein: 26g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 127mg, Sodium: 924mg, Fiber: 1g, Sugar: 4g
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Recipe Source: adapted from Lesli D.’s recipe posting