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.
Total TimePrep: 10 min. Cook: 50 min.
- 1 large 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 sour cream
- HOMEMADE SPAETZLE:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup milk
- 2 quarts water or beef broth
- 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.
Nutrition Facts1 each: 692 calories, 28g fat (14g saturated fat), 264mg cholesterol, 1811mg sodium, 65g carbohydrate (10g sugars, 3g fiber), 40g protein.
Originally published as Meatballs with Spaetzle in Taste of Home Ground Beef Cookbook-Book