GERMAN MEATBALLS , BUTTERMILK GRAVY & SPATEZLE

GERMAN MEATBALLS , BUTTERMILK GRAVY & SPATEZLE image

Provided by Nancy J. Patrykus

Categories Beef

Number Of Ingredients 13

1 egg, beaten
1/4 c milk
1/4 c dry bread crumbs, fine
3/4 c onion, finely chopped
1 1/2 tsp prepared mustard
1 1/2 lb ground beef
1 Tbsp cooking oil
1 medium onion, sliced
1/4 c all purpose flour
2 c buttermilk
hot cooked noodles or spaetzle
1 1/4 tsp salt
pepper

Steps:

1. Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt and dash pepper.
2. Add meat; mix well.
3. Shape into 30 1 1/2 inch meatballs.
4. In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done.
5. Remove meatballs, reserving 2 tablespoons drippings.
6. Add sliced onion; cook until tender.
7. Stir together flour, 1/4 teaspoon salt and buttermilk; add to skillet.
8. Cook and stir until thickened and bubbly.
9. Reduce heat.
10. Return meatballs to skillet.
11. Cook 2 minutes.
12. Serve with hot cooked noodles or spaetzle.
13. Spaetzle: 2 cups all-purpose flour, 1 teaspoon salt, 2 eggs, 3/4 cup milk.
14. In a mixing bowl combine flour and salt.
15. Mix eggs and milk; stir into flour mixture.
16. Place batter in coarse-sieved deep-fat frying basket or colander with 1/4 inch holes.
17. Hold over kettle of boiling salted water.
18. Press the batter through the deep-fat frying basket or colander with the back of a wooden spoon or rubber spatula.
19. If the dough is too thick to push through, thin it with a little milk.
20. Cook and stir for 5 minutes; drain.
21. Keep warm.