German Meatballs & Spaetzle - Recipe

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GERMAN MEATBALLS & SPAETZLE

SAUCE:

1 (10 oz.) can beef broth
1 (3 oz.) chopped mushrooms
1/2 c. chopped onions
1 c. sour cream
1 tbsp. flour
1/2 tsp. caraway seeds

SPAETZLE:

2 c. flour
1 tsp. salt
2 beaten eggs
1 c. milk

MEATBALLS:

1 lb. ground beef
1 egg
1 tbsp. parsley
1/4 tbsp. poultry seasoning
1/2 c. dry bread crumbs
1/4 c. milk
1/2 tsp. salt
Dash of pepper

Add all ingredients for meatballs together. Make small meatballs, brown them and drain excess fat. Add beef broth, onions and mushrooms. Cover and simmer for 30 minutes. Afterwards blend sour cream, flour and caraway seeds and stir into broth. Cook until thickened.

To make spaetzles add ingredients and mix well. Place mixture in a coarse-sieved colander. Let drip into a pan of boiling water. Cook until they float then 1 extra minute. Drain. Add small amount of butter or oil to stop spaetzles from sticking together.

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recipe reviews
German Meatballs & Spaetzle

· Oct 23 · #159583

Warren E. (Manitoba) says:

I made this dish last night for the first time and liked it very much. I didn't have a press for the spaetzle and used a colander (this was very challenging) added a bit of extra milk to increase the flowability and made it work it turned out good. I was surprised with the caraway seed and the dimension it added, my family said they would like to have this again. Would I change anything? May add a few more onions in the sauce as I love onions.

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