Yield: 8 to 10 servings
- 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
- 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.
- 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.
- 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.
- Combine flour and water, mixing well. Stir flour mixture into reserved pan liquid. Cook over medium-high heat, stirring constantly, until thickened and bubbly.
- 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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