Categories: Ground Beef, Main Dish
Ingredients
- 1 lb lean ground beef
- 1 lb ground turkey or 1 lb ground chicken
- 2 slices white bread, soaked in a little milk and squeezed dry
- 1/2 cup onion, finely chopped
- 3 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
- 1 large egg, beaten
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground pepper, divided
- 1 pinch nutmeg
- Gravy
- 1 (14 1/2 ounce) can beef broth (homemade is even better)
- 1 (14 1/2 ounce) can chicken broth (homemade is even better)
- 1/4 teaspoon fresh grated lemon rind
- 1/4 teaspoon dried thyme, crumbled
- 1/4 cup water
- 2 tablespoons cornstarch
Directions
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Combine meats, bread, onion, parsley, egg, salt, 1/4 teaspoon pepper and the pinch of nutmeg in medium bowl.
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Shape mixture into 1 inch balls, wetting hands as needed will help.
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Add half of the meatballs to lightly oiled or sprayed large skillet over medium heat. Cook until browned all over, about 6 to 8 minutes. Transfer meatballs to paper towel lined plate. Repeat until all meatballs are browned.
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Add beef and chicken broth to skillet and stir to deglaze, getting all the browned bits from the pan bottom. Return meatballs to skillet.
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Bring to a boil; reduce heat, cover and simmer, 30 minutes.
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In a small bowl combine water and cornstarch, stir well to make a slurry.
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Add to meatballs and broth and bring to a gentle boil to thicken.
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Add remaining pepper, grated lemon peel and thyme and simmer for 5 minutes.
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Serve over mashed potatoes, buttered noodles, or steamed white rice.
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Makes 6 servings.
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Note: If your family really likes gravy you may want to double the ingredients for gravy only.