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Cedarburg German Meatballs

Adapted from MidwestLiving.com
submitted by Betty G.

1 1-inch thick slice bread
1/2 to 3/4 cup milk
1 tablespoon butter or margarine
1/4 cup finely chopped onion
2 eggs, beaten
1 pound ground round
1/2 pound ground pork
3 tablespoons snipped parsley, plus additional for garnish
1 1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon paprika
1/4 teaspoon ground nutmeg
3 cups beef broth
1 cup cold water
1/2 cup all-purpose flour
Hot cooked noodles, rice or spaetzle

In a large mixing bowl, soak bread in enough milk to
cover. Meanwhile, in small saucepan, melt butter; add onion;
cook until tender, but not brown.
Press milk from bread, discarding milk. In large bowl,
combine bread, eggs, beef, pork, parsley, salt,
Worcestershire sauce, lemon peel and juice, paprika, nutmeg
and onion mixture. Mix lightly with your hands. Form into
meatballs.
In large skillet, bring broth to boiling. Add meatballs.
Return to boiling; cover, reduce heat and simmer 15 minutes
or until meatballs are done. With a slotted spoon, transfer
meatballs to serving bowl and keep warm. Skim fat from
cooking liquid. Reserve broth, adding water if necessary, to
make 2 1/2 cups liquid.
Whisk cold water into flour. Stir into reserved cooking
liquid. Return mixture to a simmer, stirring; cook 1
additional minute after the mixture comes back to the boil.
Pour over meatballs. Serve with hot noodles, rice
or spaetzle. Top with additional snipped parsley. Makes 6 to
8 servings.
Tip: Moisten your palms with cold water
to prevent the meatball mixture from sticking to them.