German Meatballs

Soak rye breadcrumbs briefly, then squeeze and mix them with beef, pork, egg, onion, mustard, parsley, and nutmeg.

Shape the mixture into even meatballs without packing them too tightly.

Brown the meatballs in a skillet until the outside is deeply colored.

Add brown gravy and simmer gently until the centers are cooked through.

Serve with extra parsley and pan gravy over potatoes or noodles.