meatballs and gravy

MAMA'S MEATBALLS AND GRAVY FROM LHJ ONLINE http://www.lhj.com
All the wonderful flavor of mother's meatloaf, plus savory gravy. Adding
ground pork to the beef makes for moist meatballs. Divine!

Prep time: 20 minutes
Cooking time: 40 minutes
Degree of difficulty: Easy

1 1/2 pounds lean ground beef
1/2 pound ground pork
2 slices white bread, soaked in water and squeezed dry
1/2 cup minced onion
3 tablespoons chopped fresh parsley
1 large egg, lightly beaten
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper, divided
Pinch nutmeg
3 teaspoons vegetable oil, divided
1 can (14 1/2 oz.) beef broth
1 can (14 1/2 oz.) chicken broth
1/4 cup all-purpose flour
1/4 teaspoon grated lemon peel
1/4 teaspoon thyme
Chopped fresh parsley, for garnish
Mashed Potatoes (recipe follows)

1. Combine ground beef and pork, bread, onion, parsley, egg, salt, 1/4
teaspoon pepper and the nutmeg in large bowl. Shape mixture into 1
1/2-inch balls.

2. Heat 1 1/2 teaspoons oil in large skillet over medium heat. Add half
the meatballs and cook until browned, 6 to 8 minutes; drain oil.
Transfer to plate. Repeat with remaining 1 1/2 teaspoons oil and
meatballs. Add beef and chicken broths to skillet and return meatballs
to skillet. Bring to boil; reduce heat, cover and simmer, 30 minutes.
With slotted spoon, transfer meatballs to bowl. Strain and reserve
cooking liquid.

3. Return 1/2 cup liquid to skillet. Whisk in flour until smooth. Cook
over medium heat 1 minute. Slowly whisk in remaining broth, 1/4 teaspoon
pepper, the lemon peel and thyme; simmer 5 minutes more. Return
meatballs to gravy; heat through. Serve with mashed potatoes, if
desired. Makes 6 servings.
MAMA'S MEATBALLS AND GRAVY FROM LHJ ONLINE http://www.lhj.com
All the wonderful flavor of mother's meatloaf, plus savory gravy. Adding
ground pork to the beef makes for moist meatballs. Divine!

Prep time: 20 minutes
Cooking time: 40 minutes
Degree of difficulty: Easy

1 1/2 pounds lean ground beef
1/2 pound ground pork
2 slices white bread, soaked in water and squeezed dry
1/2 cup minced onion
3 tablespoons chopped fresh parsley
1 large egg, lightly beaten
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper, divided
Pinch nutmeg
3 teaspoons vegetable oil, divided
1 can (14 1/2 oz.) beef broth
1 can (14 1/2 oz.) chicken broth
1/4 cup all-purpose flour
1/4 teaspoon grated lemon peel
1/4 teaspoon thyme
Chopped fresh parsley, for garnish
Mashed Potatoes (recipe follows)

1. Combine ground beef and pork, bread, onion, parsley, egg, salt, 1/4
teaspoon pepper and the nutmeg in large bowl. Shape mixture into 1
1/2-inch balls.

2. Heat 1 1/2 teaspoons oil in large skillet over medium heat. Add half
the meatballs and cook until browned, 6 to 8 minutes; drain oil.
Transfer to plate. Repeat with remaining 1 1/2 teaspoons oil and
meatballs. Add beef and chicken broths to skillet and return meatballs
to skillet. Bring to boil; reduce heat, cover and simmer, 30 minutes.
With slotted spoon, transfer meatballs to bowl. Strain and reserve
cooking liquid.

3. Return 1/2 cup liquid to skillet. Whisk in flour until smooth. Cook
over medium heat 1 minute. Slowly whisk in remaining broth, 1/4 teaspoon
pepper, the lemon peel and thyme; simmer 5 minutes more. Return
meatballs to gravy; heat through. Serve with mashed potatoes, if
desired. Makes 6 servings.