| German Meatballs w/Spaetzle
2 beaten eggs
1/4 cup of milk
1/4 cup of fine dry bread crumbs
1 tablespoon of parsley
1 cup of sour cream
1 tablespoon of flour
1/2 to 1 teaspoon of caraway seeds
1/4 teaspoon of poultry seasoning
1 pound of ground beef
One 10 1/2 ounce can of condensed beef broth
One 4 ounce can of chopped mushrooms, drained
1/2 cup of chopped onion |
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Combine the egg and milk. Stir in crumbs, parsley, seasonings. Add meat, mix well. Shape in 24 (1 1/2 inch) meatballs. In skillet brown meatballs. Drain fat off. Add broth, mushrooms and onions. Cover. Simmer 1/2 hour. Blend sour cream, flour and caraway seed. Stir into meatballs and sauce in skillet. Cook and stir until thickened. Serve with Spaetzle. Sprinkle with parsley.
SPAETZLE:
Mix 2 cups 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 deep fat fryer basket). Hold over large kettle of rapidly boiling water. Press batter through colander with rubber spatula. Cook and stir for 5 minutes and drain. |
