*Meatballs and Gravy*
Serves 4

My Todd is a real meat and potatoes man.  He loves these tasty meatballs that I make, similar to Swedish ones, but not, if you know what I mean.

For the meatballs:
1 pound lean ground beef
1 slice white bread, soaked in a bit of milk and then squeezed dry
1 small onion, peeled and grated
2 tsp dried parsley
1 medium egg, beaten
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp freshly grated nutmeg
a bit of oil for frying
For the Gravy:
the freshly grated zest of half a lemon
1/4 tsp dried thyme
2 TBS drippings
2 TBS flour
8 ounces beef stock
8 ounces milk
1 TBS creamed horseradish

Combine all the meatball ingredients and mix together well.  Shape into walnut sized balls, wetting hands as needed.  Heat some oil in a large skillet.  Add the meatballs and brown them all over.  Remove with a slotted spoon to a paper towel lined plate and keep warm until they are all done.    Reserve 2 TBS of the pan drippings, disposing of the rest.  Heat the pan drippings in the same pan,  Whisk in the flour for the gravy.  Cook and stir one minute, then slowly stir in the stock, milk, lemon zest, thyme and creamed horseradish.  Cook and stir until the gravy is smooth and thickens.  Taste and adjust seasoning adding salt and or pepper if needed.

pre-heat the oven to 180*C/350*F.  Place the meatballs into a shallow casserole dish.  Pour the gravy over top.  Bake, uncovered, for 20 to 25 minutes, until bubbling and browned.  Serve hot and spooned over mashed potatoes, buttered noodles or steamed white rice.  Delicious!