Firefighter's Favorite Meatballs and Gravy

Ingredients

• 1-1/2 lb. lean ground beef
• 1/2 lb. ground pork
• 2 slices white bread
• soaked in water and squeezed dry
• 1/2 cup minced onions
• 3 tbsp. chopped fresh parsley
• 1 tbsp. dried parsley
• 1 lg. egg
• beaten
• 3/4 tsp. salt
• 1/2 tsp. fresh ground pepper
• divided
• 1 dash nutmeg
• 3 tsp. vegetable oil
• divided
• 1 can (14-1/2 oz.) beef broth
• 1 can (14-1/2 oz.) chicken broth
• 1/4 tsp. fresh grated lemons
• rind of
• 1/4 tsp. dried thyme
• 1/4 cup water
• 2 tbsp. cornstarch

Instructions

1. Combine ground beef, pork, bread, onion, parsley, egg, salt, 1/4 teaspoon pepper and the pinch of nutmeg in medium bowl.
2. Shape mixture into 1 inch balls.
3. Heat 1-1/2 teaspoons oil in large skillet over medium heat.
4. Add half of the meatballs and cook until browned, about 6 to 8 minutes; drain oil.
5. Transfer meatballs to paper towel lined plate.
6. Repeat with remaining 1/12 teaspoon oil and meatballs.
7. Add beef and chicken broths to skillet, return meatballs to skillet.
8. Bring to a boil; reduce heat, cover and simmer, 30 minutes.
9. In a small bowl combine water and cornstarch, stir well to make a slurry.
10. Add to meatballs and broth.
11. Bring to a gentle boil to thicken.
12. Add remaining pepper, grated lemon peel and thyme.
13. Cook slowly 5 minutes longer.
14. Serve over mashed potatoes, buttered noodles, or steamed white rice.
15. Often times I double the 'gravy' part because my husband loves it over white rice.
16. I hope you enjoy these meatballs as much as we do!