Ingredients
-
1
-
1
-
2
-
1/2
-
3
-
1
-
3/4
-
1/2
-
1
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Combine Meats, Bread, Onion, Parsley, Egg, Salt, 1/4 Teaspoon Pepper and the Pinch of Nutmeg in Medium Bowl. |
|
2
Done
|
Shape Mixture Into 1 Inch Balls, Wetting Hands as Needed Will Help. |
|
3
Done
|
Add Half of the Meatballs to Lightly Oiled or Sprayed Large Skillet Over Medium Heat. Cook Until Browned All Over, About 6 to 8 Minutes. Transfer Meatballs to Paper Towel Lined Plate. Repeat Until All Meatballs Are Browned. |
|
4
Done
|
Add Beef and Chicken Broth to Skillet and Stir to Deglaze, Getting All the Browned Bits from the Pan Bottom. Return Meatballs to Skillet. |
|
5
Done
|
Bring to a Boil; Reduce Heat, Cover and Simmer, 30 Minutes. |
|
6
Done
|
in a Small Bowl Combine Water and Cornstarch, Stir Well to Make a Slurry. |
|
7
Done
|
Add to Meatballs and Broth and Bring to a Gentle Boil to Thicken. |
|
8
Done
|
Add Remaining Pepper, Grated Lemon Peel and Thyme and Simmer For 5 Minutes. |
|
9
Done
|
Serve Over Mashed Potatoes, Buttered Noodles, or Steamed White Rice. |
|
10
Done
|
Makes 6 Servings. |
