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German Meatballs With Spaetzle

Beef.Chef's picture
German Meatballs With Spaetzle is a delicious and tender meat preparation that is perfect for your dinner parties or even an informal get together at home. I am sure you will get hooked to this German Meatballs With Spaetzle recipe.
Ingredients
  Egg 1
  Milk 1⁄4 Cup (4 tbs)
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Snipped parsley 1 Tablespoon
  Poultry seasoning 1⁄4 Teaspoon
  Ground beef 1 Pound
  Condensed beef broth 10 1⁄2 Ounce
  Chopped mushrooms 4 Ounce
  Chopped onion 1⁄4 Cup (4 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  All purpose flour 1 Tablespoon
  Caraway seed 1 Teaspoon
  Spaetzle 1 Cup (16 tbs)
Directions

Combine egg and milk; stir in crumbs, parsley, poultry seasoning, 1/2 teaspoon salt, and dash pepper.
Add meat; mix well.
Shape in twenty-four 1 1/2-inch meatballs.
In skillet, brown meatballs; drain fat.
Add broth, mushrooms, and onion.
Cover; simmer 30 minutes.
Blend sour cream, flour, and caraway seed; stir into meatballs and sauce in skillet.
Cook and stir till thickened.
Serve with Spaetzle.
Sprinkle with snipped parsley, if desired.
Makes 4 to 6 servings.
Spaetzle: Mix 2 cups all-purpose flour and 1 teaspoon salt.
Add 2 beaten eggs and 1 cup milk; beat well.
Let rest 5 to 10 minutes.
Place batter in coarse sieved colander (like basket for deep fat fryer).
Hold over large kettle of rapidly boiling salted water.
Press batter through colander with rubber spatula.
Cook and stir 5 minutes; drain.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Fried

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