German-Style Meatballs

Ingredients

• 5 cups beef broth 
• 2 slices bread 
• 1 tablespoon butter 
• 10 servings noodles hot cooked
• 2  eggs beaten
• 0.5 cup flour 
• 3 tablespoons parsley fresh chopped
• 1.5 pounds ground beef 
• 0.5 pound ground pork 
• 1 teaspoon juice of lemon 
• 0.5 teaspoon lemon rind grated
• 0.1 teaspoon nutmeg 
• 0.5 cup onion minced
• 1 teaspoon salt 
• 1 cup water 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Tear bread into small pieces, and place in a small shallow bowl.
2. Add water to cover, and let soak about 5 minutes. Squeeze water from bread; discard water. Set bread aside.
3. Saut onion in butter until tender.
4. Combine sauted onion, bread, meat, eggs, salt, nutmeg, parsley, lemon rind, lemon juice, and Worcestershire sauce in a large bowl.
5. Mix well; shape into 2-inch meatballs.
6. Bring beef broth to a boil in a large Dutch oven; add meatballs. Reduce heat; cover and simmer 15 minutes.
7. Remove meatballs; set aside. Reserve pan liquid.
8. Combine flour and water, mixing well. Stir flour mixture into reserved pan liquid. Cook over medium-high heat, stirring constantly, until thickened and bubbly.
9. Return meatballs to Dutch oven; cook over low heat until meatballs are thoroughly heated.
10. Serve meatballs and gravy over hot cooked noodles.