meatballs gravy

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.