Meat Balls With French Cream

• 1 lb. ground beef
• 8 stuffed green olives
• Seasoned flour
• 1 tbsp. butter or margarine
• Hot buttered pilaf or rice
• 1 tbsp. Worcestershire sauce
• 2 tsp. onion juice
• ½ tsp. dried whole thyme
• 1 cup light cream or half-and-half
• ½ tsp. lemon juice

Form meat in 8 balls, shaping each around an olive. Roll meat balls in seasoned flour. Brown in butter; then reduce heat and cook 10 to 12 minutes, turning frequently. When meat balls are done to your liking, lift from skillet and place atop hot buttered pilaf or fluffy rice.

Pour off fat; to browned bits of meat in skillet, add worcestershire sauce, onion juice, and thyme; cook 1 minute. Add cream; cook and stir over low heat only until hot through. Remove from heat and add lemon juice. At once pour the sauce over the meat balls. Makes 4 servings.