1 1/2 lbs. lean ground beef
1/2 lb. ground pork
2 slices white bread, soaked in water and squeezed dry
1/2 c. minced onion
3 tbsp. chopped fresh parsley
1 lg. egg, lightly beaten
3/4 tsp. salt
1/2 tsp. freshly ground pepper, divided
Pinch nutmeg
1 tbsp. vegetable oil, divided
1 can beef broth
1 can chicken broth
1/4 c. all purpose flour
1/4 tsp. grated lemon peel
1/4 tsp. thyme
Chopped fresh parsley, for garnish

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. 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 oil and meatballs. Add broths to skillet and return meatballs. Bring to boil, reduce heat and simmer covered 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, 1/4 teaspoon pepper, and the lemon and thyme; simmer 5 minutes more. Return meatballs to gravy; heat through. Serve with mashed potatoes.

NOTE: Adding pork to the beef makes for moist meatballs!! Makes 6 servings.