LadyHawk108
03-08-2001, 01:58 PM
This is one of my family's favorites! Everyone actually likes it!
1 1/2 lb. ground beef
1/2 lb. ground pork
2 slices white bread, soaked in water and squeezed dry
1/2 c. minced onion
3 T. fresh parsley
1 lg. egg, slightly beaten
3/4 tsp. salt
1/2 tsp. pepper
pinch nutmeg
1 T. vegetable oil
1 can (13 3/4 or 14 1/2 oz)beef broth
1 can (13 3/4 or 14 1/2 oz)chicken broth
1/4 c. flour
1/4 tsp. grated lemon peel
1/4 tsp. thyme
Combine beef, pork, bread, onion, parsley, egg, salt, 1/4 tsp. pepper, and the nutmeg in a large bowl. Shape mixture into 1 1/2 inch balls. Heat 1 1/2 tsp. oil in large skillet over medium heat. Add half the meatballs and cook until browned. Transfer to plate. Drain oil. Repeat with remaining oil and meatballs. Add broths to skillet and return meatballs. Bring to a boil, reduce heat and simmer covered 30 minutes. Transfer meatballs to bowl with a slotted spoon. Strain and reserve cooking liquid. Return 1/2 c. liquid to the skillet. Whisk in flour until smooth. Cook over medium heat 1 minute. Slowly whisk in remaining broth, 1/4 tsp pepper, the lemon, and thyme. (I add 1 T. of lemon juice too). Simmer 5 more minutes. Return meatballs to gravy. Heat through and serve with mashed potatoes.
1 1/2 lb. ground beef
1/2 lb. ground pork
2 slices white bread, soaked in water and squeezed dry
1/2 c. minced onion
3 T. fresh parsley
1 lg. egg, slightly beaten
3/4 tsp. salt
1/2 tsp. pepper
pinch nutmeg
1 T. vegetable oil
1 can (13 3/4 or 14 1/2 oz)beef broth
1 can (13 3/4 or 14 1/2 oz)chicken broth
1/4 c. flour
1/4 tsp. grated lemon peel
1/4 tsp. thyme
Combine beef, pork, bread, onion, parsley, egg, salt, 1/4 tsp. pepper, and the nutmeg in a large bowl. Shape mixture into 1 1/2 inch balls. Heat 1 1/2 tsp. oil in large skillet over medium heat. Add half the meatballs and cook until browned. Transfer to plate. Drain oil. Repeat with remaining oil and meatballs. Add broths to skillet and return meatballs. Bring to a boil, reduce heat and simmer covered 30 minutes. Transfer meatballs to bowl with a slotted spoon. Strain and reserve cooking liquid. Return 1/2 c. liquid to the skillet. Whisk in flour until smooth. Cook over medium heat 1 minute. Slowly whisk in remaining broth, 1/4 tsp pepper, the lemon, and thyme. (I add 1 T. of lemon juice too). Simmer 5 more minutes. Return meatballs to gravy. Heat through and serve with mashed potatoes.