German Meatballs And Spaetzle
From ravenseyes 16 years ago
- 50 minutes to make
- Serves 6
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
- German meatball Ingredients: shopping list
- 1 lb. ground beef shopping list
- 1 whole egg shopping list
- 1/4 cup fine dry breadcrumbs shopping list
- 1/4 cup milk shopping list
- 1 Tbs. fresh parsley, chopped shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. poultry seasoning shopping list
- Dash of black pepper shopping list
- Sauce Ingredients: shopping list
- 1 10-oz. cans beef broth shopping list
- 1 cup diced mushrooms shopping list
- 1/2 cup onion, chopped shopping list
- 1 cup sour cream shopping list
- 1 Tbs. all-purpose flour shopping list
- 1/2 to 1 tsp. caraway seeds shopping list
- Spaetzle Ingredients: shopping list
- 2 cups all-purpose flour shopping list
- 1 tsp. salt shopping list
- 2 whole eggs, well beaten shopping list
- 1/2 cup milk shopping list
- Topping Ingredients: shopping list
- 1/4 cup fine dry breadcrumbs shopping list
- 2 Tbs. butter or margarine, melted shopping list
- 1 tsp garlic powder shopping list
How to make it
- 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.
- In a small mixing bowl, blend sour cream, flour, and caraway seed. Add to the simmering broth and meatballs.
- Cook, stirring occasionally, for about 8 minutes, or until the sauce has thickened.
- 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.
- Sprinkle spaetzle with a mixture of fine breadcrumbs, garlic powder and melted butter.
- 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.
The Rating
Reviewed by 5 people-
Terrific recipe!
toleliz
in Burlington loved it
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High FIVE!!! Awesome post, thanks for sharing!!! ~Laura ;D
laurakaay
in Oroville loved it
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This sounds just like what I'm looking for.. we are having a "heritage potluck" at work and I will bring these German meatballs & hot german potatoes.. thanks so much for the post!
Recap-- turned out wonderful-- everybody thoroughly enjoye...more
dinky100
in Colorado Springs loved it
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