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German Meatballs With Spaetzle Recipe
|Milk||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Poultry seasoning||1⁄4 Teaspoon|
|Ground beef||1 Pound|
|Condensed beef broth||10 1⁄2 Ounce|
|Chopped mushrooms||4 Ounce|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
|Caraway seed||1 Teaspoon|
|Spaetzle||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2480 Calories from Fat 1581
% Daily Value*
Total Fat 176 g270.4%
Saturated Fat 74.1 g370.5%
Trans Fat 0 g
Cholesterol 695.5 mg
Sodium 3299.4 mg137.5%
Total Carbohydrates 117 g39%
Dietary Fiber 8.8 g35.4%
Sugars 20.8 g
Protein 119 g237.9%
Vitamin A 58.8% Vitamin C 47.6%
Calcium 44.9% Iron 62.3%
*Based on a 2000 Calorie diet
Add meat; mix well.
Shape in twenty-four 1 1/2-inch meatballs.
In skillet, brown meatballs; drain fat.
Add broth, mushrooms, and onion.
Cover; simmer 30 minutes.
Blend sour cream, flour, and caraway seed; stir into meatballs and sauce in skillet.
Cook and stir till thickened.
Serve with Spaetzle.
Sprinkle with snipped parsley, if desired.
Makes 4 to 6 servings.
Spaetzle: Mix 2 cups all-purpose flour and 1 teaspoon salt.
Add 2 beaten eggs and 1 cup milk; beat well.
Let rest 5 to 10 minutes.
Place batter in coarse sieved colander (like basket for deep fat fryer).
Hold over large kettle of rapidly boiling salted water.
Press batter through colander with rubber spatula.
Cook and stir 5 minutes; drain.