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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 slices bread |
1/2 cup minced onion |
1 tablespoon butter or margarine |
1 1/2 pounds ground chuck |
1/2 pound ground pork |
2 eggs, beaten |
1 teaspoon salt |
1/8 teaspoon nutmeg |
3 tablespoons chopped fresh parsley |
1/2 teaspoon grated lemon rind |
1 teaspoon lemon juice |
1 teaspoon worcestershire sauce |
5 cups beef broth |
1/2 cup flour |
1 cup water |
hot cooked noodles |
Directions:
1. Tear bread into small pieces, and place in a small shallow bowl. Add water to cover, and let soak about 5 minutes. Squeeze water from bread; discard water. Set bread aside.
2. Sauté onion in butter until tender. Combine sautéed onion, bread, meat, eggs, salt, nutmeg, parsley, lemon rind, lemon juice, and Worcestershire sauce in a large bowl. Mix well; shape into 2-inch meatballs.
3. Bring beef broth to a boil in a large Dutch oven; add meatballs. Reduce heat; cover and simmer 15 minutes. Remove meatballs; set aside. Reserve pan liquid.
4. Combine flour and water, mixing well. Stir flour mixture into reserved pan liquid. Cook over medium-high heat, stirring constantly, until thickened and bubbly.
5. Return meatballs to Dutch oven; cook over low heat until meatballs are thoroughly heated. Serve meatballs and gravy over hot cooked noodles.
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