German Meatballs and Spaetzle |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a recipe that was made for years - the german side - was the spaetzel and Im not sure that there really is something that is called german meatballs but this was the recipe - so I guess they are german - enjoy Ingredients:
1 lb ground beef |
1 whole egg |
1/4 cup fine dry breadcrumb |
1/4 cup milk |
1 tablespoon fresh parsley, chopped |
1/2 teaspoon salt |
1/4 teaspoon poultry seasoning |
1 dash black pepper |
1 (10 ounce) can beef broth |
1 cup diced mushroom |
1/2 cup onion, chopped |
1 cup sour cream |
1 tablespoon all-purpose flour |
1/2-1 teaspoon caraway seed |
2 cups all-purpose flour |
1 teaspoon salt |
2 whole eggs, well beaten |
1/2 cup milk |
1/4 cup fine dry breadcrumb |
2 tablespoons butter or 2 tablespoons margarine, melted |
1 teaspoon garlic powder |
Directions:
1. Begin with the German meatballs: Combine all ingredients in a large mixing bowl and shape into about 24 (1 1/2-inch round) meatballs. Brown the meatballs in a large skillet over medium heat, making sure to drain well as you cook the meaty mixture. Add beef broth, mushrooms, and onion. Simmer, covered, for about 30 minutes.
2. In a small mixing bowl, blend sour cream, flour, and caraway seed. Add to the simmering broth and meatballs.
3. Cook, stirring occasionally, for about 8 minutes, or until the sauce has thickened.
4. Meanwhile, prepare the spaetzle by sifting together the flour and salt in a large mixing bowl. Add the eggs and milk and beat well. Place in a coarse-sieved colander and sieve (pushing the batter through the holes of the colander) directly over a rapidly boiling pot of lightly salted water. Cook for about 5 minutes, drain.
5. Sprinkle spaetzle with a mixture of fine breadcrumbs, garlic powder and melted butter.
6. Place a large portion of the spaetzle on a serving platter and hollow out a well in the center. Spoon meatballs and sauce in the center of the spaetzle and serve warm.
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