1 1/2 lbs. lean ground beef
1/2 lb. ground pork
2 slices white bread, soaked in water & squeezed dry
1/2 c. minced onion
3 tbsp. chopped fresh parsley
3/4 tsp. salt
Pinch nutmeg
1 (13 3/4 oz.) can beef broth
1/4 c. flour
1/4 tsp. thyme
1 egg, beaten
1/2 tsp. ground pepper, divided
1 tbsp. vegetable oil, divided
1 (13 3/4 oz.) can chicken broth
1/4 tsp. grated lemon peel

Combine ground beef and pork, bread, onion, parsley, egg, salt, 1/4 teaspoon pepper and nutmeg in large bowl. Shape mixture into 1 1/2" balls. Heat 1 1/2 teaspoons oil in large skillet over medium heat. Add half the meatballs and cook until browned, 8 to 10 minutes, drain oil. Transfer to plate. Repeat with remaining oil and meatballs. Add broths to skillet and return meatballs. Bring to boil, reduce heat and simmer covered for 30 minutes. With slotted spoon, transfer meatballs to bowl. Strain and reserve cooking liquid.

Return 1/2 cup liquid to skillet. Whisk in flour until smooth. Cook over medium heat 1 minute. Slowly whisk in remaining broth, 1/2 teaspoon pepper and the lemon and thyme; simmer 5 minutes more. Return meatballs to gravy; heat through. Serve with mashed potatoes. This is a hit with kids.