2Roll into small meatballs and lightly brown in frying pan.
Set aside and make the sauce:
3In medium size sauce pan make a rue of:
2 Tbsp. butter melted
whisk in 2 Tbsp. flour
continually whisk until it begins to bubble.
1 can chicken broth
2/3 cup whipping cream
1/4 tsp. thyme
2 Tbsp. fresh parsley or parsley flakes
salt & pepper to taste
The sauce needs to be whisked constantly and must gently boil for a minute to achieve the full thickness
Add your meatballs and serve!