Meatballs And Gravy

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.