German Meatballs And Spaetzle

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 lb ground beef
• 1 whole egg
• 1/4 cup fine dry breadcrumb
• 1/4 cup milk
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1 dash black pepper
• 1 (10 ounce) can beef broth
• 1 cup diced mushroom
• 1/2 cup onion, chopped
• 1 cup sour cream
• 1 tablespoon all-purpose flour
• 1/2-1 teaspoon caraway seed
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 whole eggs, well beaten
• 1/2 cup milk
• 1/4 cup fine dry breadcrumb
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 teaspoon garlic powder

Recipe

• 1 begin with the german meatballs: combine all ingredients in a large mixing bowl and shape into about 24 (1 1/2-inch round) meatballs. brown the meatballs in a large skillet over medium heat, making sure to drain well as you cook the meaty mixture. add beef broth, mushrooms, and onion. simmer, covered, for about 30 minutes.
• 2 in a small mixing bowl, blend sour cream, flour, and caraway seed. add to the simmering broth and meatballs.
• 3 cook, stirring occasionally, for about 8 minutes, or until the sauce has thickened.
• 4 meanwhile, prepare the spaetzle by sifting together the flour and salt in a large mixing bowl. add the eggs and milk and beat well. place in a coarse-sieved colander and sieve (pushing the batter through the holes of the colander) directly over a rapidly boiling pot of lightly salted water. cook for about 5 minutes, drain.
• 5 sprinkle spaetzle with a mixture of fine breadcrumbs, garlic powder and melted butter.
• 6 place a large portion of the spaetzle on a serving platter and hollow out a well in the center. spoon meatballs and sauce in the center of the spaetzle and serve warm.