| Beef, ground | 1 lb |
| Bread crumbs | 1 C |
| Egg | 1 |
| Onions | 1/4 C |
| Parsley | 3 Tbsp |
| Salt | 1 tsp |
| Paprika | 1/4 tsp |
| Lemon juice | 1 Tbsp |
| Nutmeg | 1/4 tsp |
| Allspice | 1/8 tsp |
| Drippings or butter | 2 Tbsp |
| Broth | 2 C |
| Flour | 1/4 C |
Shape meat into 1 inch balls. Brown in drippings.
Cover with broth and simmer about 15 minutes.
Remove meatballs.
Stir 2 teaspoons broth into the flour, making a smooth paste. Stir the paste back into the simmering broth, stirring up bits of browned meat from the bottom. Cook for 5 minutes until gravy thickens and flour is cooked.
For a more pronounced flavor, mix 1/2 teaspoon grated lemon rind into the meatball mixture.
