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Meatballs with Spaetzle Recipe

This is our children's favorite meal...they've dubbed it a "must make" menu item during college vacations. It never fails to earn compliments and recipe requests. - Paula Karcavich, Lemont, Illinois.

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Meatballs with Spaetzle Recipe

Prep: 10 min. Cook: 50 min.

Yield: 4 Servings

10 50 60

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.

Nutritional Facts 1 serving (1 each) equals 692 calories, 28 g fat (14 g saturated fat), 264 mg cholesterol, 1,811 mg sodium, 65 g carbohydrate, 3 g fiber, 40 g protein.

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