German-Style Meatballs

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

Preparation

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.