Meatballs with Spaetzle Recipe

Ingredients

• 1 egg
• 1/4 cup milk
• 1/4 cup dry bread crumbs
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• Dash pepper
• 1 pound ground beef
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 medium onion, chopped
• 1 tablespoon all-purpose flour
• 1 teaspoon caraway seeds
• 1 cup (8 ounces) sour cream
• HOMEMADE SPAETZLE:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup milk
• 2 quarts water or beef broth

Directions

• In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Shape into 1-1/2-in. balls.
• In a skillet, brown meatballs; drain. Add broth, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Combine the flour, caraway seeds and sour cream until smooth; stir into meatball mixture. Cook over low heat until heated through and thickened, about 10 minutes.
• Meanwhile, in a bowl, combine the flour, salt, eggs and milk. Let stand for 5 minutes. In a large saucepan, bring water or broth to a rapid boil. Place spaetzle batter in a colander or spaetzle press. Holding over the boiling liquid, press batter through holds of colander. Cook and stir for 5 minutes or until tender; drain. Serve meatballs and sauce over spaetzle. Yield: 4 servings.

Meatballs with Spaetzle published in Taste of Home Ground Beef Cookbook , p39