1-1/2 lb. lean ground beef (can use all beef)
1/2 lb. ground pork
2 slices white bread, soaked in water, squeezed dry
1/2 cup minced onions
3 tbsp. chopped fresh parsley or 1 tbsp. dried parsley
1 large egg, beaten
3/4 tsp. salt
1/2 tsp. fresh ground pepper, divided use
1 pinch nutmeg
3 tsp. vegetable oil, divided use
1 can (14-1/2 oz.) each beef broth, chicken broth
1/4 cup water
2 tbsp. cornstarch
1/4 tsp. each fresh grated lemon zest; dried thyme
Combine ground beef, pork, bread, onion,
parsley, egg, salt, 1/4 tsp. pepper
and pinch nutmeg in medium bowl.
Shape mixture into 1" balls.
Heat 1-1/2 tsp. oil in large skillet over medium heat.
Add 1/2 of meatballs and cook
until browned, about 6 - 8 minutes; drain oil.
Transfer meatballs to paper towel-lined plate.
Repeat with remaining 1-1/2 tsp. oil and meatballs.
Add beef and chicken broths to skillet,
return meatballs to skillet. Bring to a boil;
reduce heat, cover; simmer, 30 minutes.
In a small bowl. combine water and cornstarch,
stir well to make a slurry. Add to meatballs and broth.
Bring to a gentle boil to thicken. Add remaining pepper,
grated lemon zest and thyme. Cook slowly 5 minutes longer.
Serve over mashed potatoes, buttered noodles,
or steamed white rice.
Makes 8 servings.