Meatballs And Gravy

• 1 lb. lean ground beef
• 1/2 lb. ground pork
• 3/4 c. bread crumbs
• 1/2 c. minced onion
• 3 Tbsp. chopped fresh parsley
• 1 large egg, slightly beaten
• 3/4 tsp. salt
• 1/2 tsp. freshly ground pepper, divided
• pinch of nutmeg
• 1 (14 1/2 oz.) can beef broth
• 1 (14 1/2 oz.) can chicken broth
• 1/4 c. flour
• 1/4 tsp. ground thyme
• 1 Tbsp. vegetable oil, divided
• chopped fresh parsley for garnishing

1. In a
2. large
3. bowl,
4. combine
5. ground
6. beef,
7. pork, bread crumbs, onions, parsley, egg, salt, 1/4 teaspoon of the pepper and nutmeg.
8. Mix
9. well
10. and shape into 1 1/2 inch balls.
11. In a large skillet, heat
12. 1 1/2 teaspoons of the oil.
13. Add half the meatballs and
14. cook
15. over
16. medium
17. heat until browned, about 8 minutes; transfer
18. to
19. plate.
20. Repeat
21. with
22. remaining oil and meatballs. Add
23. broths to skillet and return other meatballs. Bring to
24. a boil,
25. lower
26. heat
27. and
28. simmer,
29. covered, for 30 minutes.
30. Remove meatballs
31. to a bowl.
32. Strain cooking liquid and reserve.
33. Return 1/2
34. cup
35. of
36. the liquid to the skillet. Whisk in flour until smooth.
37. Cook over medium heat 2 minutes. Slowly whisk
38. in remaining
39. liquid,
40. 1/4
41. teaspoon pepper and thyme; simmer 5 minutes more.
42. Return meatballs to skillet and simmer in
43. gravy until
44. heated
45. through.
46. Serve
47. with whipped potatoes.
48. Makes about 6 servings.

lean ground beef, ground pork, bread crumbs, onion, parsley, egg, salt, freshly ground pepper, nutmeg, beef broth, chicken broth, flour, ground thyme, vegetable oil, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769089 (may not work)