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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
:20 |
Total Time: |
1:20 |
Ingredients: |
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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 or
1 lg. egg, beaten
3/4 tsp. salt
1/2 tsp. fresh ground pepper, divided
1 pinch nutmeg
3 tsp. vegetable oil, divided
1 can (14.5 oz.) beef broth
1 can (14.5 oz.) chicken broth
1/4 tsp. fresh grated lemons, rind of
1/4 tsp. dried thyme
1/4 cup water
2 tbsp. cornstarch
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Directions:
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Combine ground beef, pork, bread, onion, parsley, egg, salt, 1/4 teaspoon pepper and the pinch of nutmeg in medium bowl. Shape mixture into 1 inch balls.
Heat 1-1/2 teaspoons oil in large skillet over medium heat. Add half of the meatballs and cook until browned, about 6 to 8 minutes; drain oil. Transfer meatballs to paper towel lined plate. Repeat with remaining 1/12 teaspoon oil and meatballs.
Add beef and chicken broths to skillet, return meatballs to skillet. Bring to a boil; reduce heat, cover and 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 peel and thyme. Cook slowly 5 minutes longer.
Serve over mashed potatoes, buttered noodles, or steamed white rice. Often times I double the 'gravy' part because my husband loves it over white rice. I hope you enjoy these meatballs as much as we do!
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I don't remember where I got this recipe, but I've been making it for my firefighter husband since we've been married. He loves these meatballs and the kids do too! And they are so easy to make! Don't leave out the fresh grated lemon peel, you'll be surprised at the freshness it gives the dish.
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