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.