1−1/2 lbs. lean ground beef
1/2 lb. ground pork
2 slices white bread, soaked in water and squeezed dry
1/2 cup minced onions
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
1 large egg, beaten
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper, divided
1 pinch nutmeg
3 teaspoons vegetable oil, divided
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can chicken broth
1/4 cup water 2 tablespoons cornstarch
1/4 teaspoon fresh grated lemon rind
1/4 teaspoon dried thyme
Combine ground beef, pork, bread, onion, parsley, egg, salt, 1/4 teaspoon pepper and the pinch of nutmeg in medium bowl.
Shape mixture into 1 inch balls.
Heat 1 1/2 teaspoons oil in large skillet over medium heat.
Add half of the meatballs and cook until browned, about 6 to 8 minutes; drain oil.
Transfer meatballs to paper towel lined plate.
Repeat with remaining 1/12 teaspoon oil and meatballs.
Add beef and chicken broths to skillet, return meatballs to skillet.
Bring to a boil; reduce heat, cover and simmer, 30 minutes.
In a small bowl combine water and cornstarch, stir well to make a slurry.
Add to meatballs and broth. Bring to a gentle boil to thicken.
Add remaining pepper, grated lemon peel and thyme.
Cook slowly 5 minutes longer.
Serve over mashed potatoes, buttered noodles, or steamed white rice.