German Meatballs and Spaetzle

German Meatballs and Spaetzle

Ready in 1 hour

Try this German Meatballs and Spaetzle recipe, or contribute your own. "Meatballs" and "German" are two of the tags cooks chose for German Meatballs and Spaetzle.

Top-ranked recipe named "German Meatballs and Spaetzle"

3 avg, 2 review(s) 100% would make again

Ingredients

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1 Whole Egg
1/4 c Fine dry Breadcrumbs
1/4 c milk
1 tb Fresh parsley; chopped
1/2 ts Salt
1/4 ts Poultry seasoning
1 ds Black pepper
SAUCE
1 10-oz can Beef Broth
1 3-oz can Mushroom Pieces
1/2 c Onion; chopped
1 c Sour cream
1 tb All-purpose flour
1/2 ts Caraway Seeds; (up to 1)
SPAETZLE
2 c All-purpose flour
1 ts Salt
2 Whole Eggs; well beaten
1/2 c milk
TOPPING
1/4 c Fine Dry Breadcrumbs
2 tb Butter or Margarine; Melted
GERMAN MEATBALL
1 lb Ground beef

Original recipe makes 5

Or 6  

Preparation

How about a little German tonight? Okay, Ill be right over. Just kidding, thats a different list. As usual, The Cook and Kitchen Staff are talking about good food and youre preparing it, in a most traditional manner, as we continue to offer you some of the best one-dish meals from our "Creative Casserole" collection. Weve offered a variation of our typical ingredient listing in order for you to readily visualize the preparation method. Thats our way of saying, dont be intimidated by the simultaneous preparation of your meatballs, sauce, and spaetzle. Try it; youll like 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 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. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Sep 19, 1998, converted by MM_Buster v2.0l.

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German Meatballs and Spaetzle photo by dakotarussell dakotarussell

Calories Per Serving: 961 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I liked the sauce on this. It was similar to a beef stroganoff, but the carraway seed flavor really set it apart. The meatballs were good as well. I had some trouble pushing the spaetzle dough through the colander. My first attempt was a sticky and unproductive debacle, which I tossed and started over. I had success the second time, using a heavily greased cheese grater instead of a colander, and sort of 'grating' the dough into the water in small batches. Next time, I'll skip the spaetzle entirely and just cook up some Reame's frozen noodles. Equally delicious and less labor-intensive.
dakotarussell 3 years ago
evelyneb 4 years ago
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