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Meatballs with Spaetzle

 Meatballs with Spaetzle
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.
4 ServingsPrep: 10 min. Cook: 50 min.

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 King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon caraway seeds
  • 1 cup (8 ounces) sour cream
  • HOMEMADE SPAETZLE:
  • 2 cups King Arthur Unbleached 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.

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Meatballs with Spaetzle (continued)

Directions (continued)

  • 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.