GERMAN MEATBALLS AND SPAETZLE

German Meatballs and Spaetzle image

Provided by Ravenseyes

Categories Meat

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 21

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

Steps:

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.

Nutrition Facts : Calories 399.5, Fat 20.5, SaturatedFat 9.8, Cholesterol 134.1, Sodium 743, Carbohydrate 33.3, Fiber 1.6, Sugar 2.2, Protein 19.4