AUSTRIAN MEATBALLS & SPAETZLE

AUSTRIAN MEATBALLS & SPAETZLE image

Number Of Ingredients 14

Previous Next

1 10 1/2 - ounce spaetzle (German dumplings)
1 10 - ounce package brown mushrooms, trimmed and cleaned
2 shallots, peeled
2 cloves garlic, peeled
1 pound ground beef
1 pound ground pork
1/2 cup plain bread crumbs
1 large egg
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 14 1/2 - ounce can light and low-sodium beef broth
2 tablespoons all-purpose flour

Steps:

Heat a large pot of lightly salted water to boiling. Add spaetzle and cook 25 minutes, following package directions. Meanwhile, combine 1 cup of the mushrooms, the shallots and garlic in a food processor or mini chopper. Pulse to finely chop. Transfer to a large bowl and add ground beef and pork, bread crumbs, egg, dried sage, salt and pepper. Mix just until combined. Shape into 32 meatballs, using 2 tablespoons mixture for each. Heat oil in large, lidded nonstick skillet over medium-high heat. Add meatballs to skillet; it will be a tight fit. Brown meatballs, turning occasionally. Slice remaining mushrooms and add to skillet with all but 1/4 cup of the beef broth. Cover skillet; reduce heat to medium-low. Simmer 15 minutes. Mix flour into reserved broth. With a slotted spoon, remove meatballs from skillet. Stir flour mixture into skillet. Simmer 3 minutes, until thickened. Drain spaetzle. Transfer to a platter. Stir meatballs back into sauce in skillet, then spoon over spaetzle and serve.