GERMAN MEATBALLS WITH SPAETZLE
List of Ingredients
- Meatball Ingreds....1 lb ground beef
- 1 whole egg
- 1/4 cup fine dry bread crumbs
- 1/4 cup Milk
- 1 T fresh parsley, chopped
- 1/2 tsp Salt
- 1/4 tsp Poultry Seasoning
- Dash of Black Pepper
- Sauce Ingreds....
- 1 10-oz. can Beef Broth
- 1 3-oz. can mushroom Pieces, drained
- 1/2 cup onion, chopped
- 1 cup Sour Cream
- 1 T all-purpose Flour
- 1/2 to 1 tsp caraway seeds
- Spaetzle Ingreds...
- 2 cups all-purpose flour
- 1 t salt
- 2 whole eggs, well beaten
- Topping Ingreds....
- 1/4 cup Fine Dry Bread crumbs
- 2 T butter or margarine, melted
Instructions
- 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 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.
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