Sauerbraten Meatballs and Spaetzle - Recipe

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SAUERBRATEN MEATBALLS AND
SPAETZLE

MEATBALLS:

1 1/2 lb. ground round
1 egg
1 sm. onion, minced
Pinch of thyme
Pinch of powdered cloves
1 1/2 tsp. garlic salt

GRAVY:

2 c. water
3 tbsp. vinegar
3 tbsp. catsup
2 tsp. brown gravy coloring (Gravy Master)
1/2 tsp. powdered cloves
1 bay leaf
2 tbsp. brown sugar
Salt and pepper
Flour or cornstarch

Combine all meatball ingredients. Shape into small meatballs. Spread on shallow pan and place in broiler, turning once to brown.

In saucepan, combine all gravy ingredients except thickening. Heat to boiling. Add meatballs. Cover and simmer 15 minutes. Uncover and thicken.

SPAETZLE:

Mix 1 cup of flour and 1 egg. Add sprinkle of salt and milk to make gummy texture. Cut with knife into boiling salted water (cut size according to preference). Cook until dumplings rise to top of water.

Serve with red cabbage.

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recipe reviews
Sauerbraten Meatballs and Spaetzle

· Mar 16 · #96623

Karin (Nebraska) says:

This sounds like how my mom used to make spaetzle. Just cut pieces off and drop into the water. Then we'd eat them covered with some burnt butter. Oh, the memories.

· May 25 · #140577

Charles N. (New Brunswick) says:

i had a hankering for mashed potatoes, so tried this. Not bad. Today, I will use white rice boiled in the thin gravy. If I were 12 I would like this!
Just checked my dried apples, going to be just like Scotian Gold of 1950.

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