Meatballs And Gravy - cooking recipe

Ingredients

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

Preparation

In a
large
bowl,
combine
ground
beef,
pork, bread crumbs, onions, parsley, egg, salt, 1/4 teaspoon of the pepper and nutmeg.
Mix
well
and shape into 1 1/2 inch balls.
In a large skillet, heat
1 1/2 teaspoons of the oil.
Add half the meatballs and
cook
over
medium
heat until browned, about 8 minutes; transfer
to
plate.
Repeat
with
remaining oil and meatballs. Add
broths to skillet and return other meatballs. Bring to
a boil,
lower
heat
and
simmer,
covered, for 30 minutes.
Remove meatballs
to a bowl.
Strain cooking liquid and reserve.
Return 1/2
cup
of
the liquid to the skillet. Whisk in flour until smooth.
Cook over medium heat 2 minutes. Slowly whisk
in remaining
liquid,
1/4
teaspoon pepper and thyme; simmer 5 minutes more.
Return meatballs to skillet and simmer in
gravy until
heated
through.
Serve
with whipped potatoes.
Makes about 6 servings.