Sauerbraten Meatballs w/Spaetzle

Meatballs:

1 1/2 pound of ground round
1 egg
1 small onion, minced
Pinch of thyme
Pinch of powdered cloves
1 1/2 teaspoon of garlic salt

Gravy:

2 cups of water
3 tablespoons of vinegar
3 tablespoons of catsup
2 teaspoons of brown gravy 
1/2 teaspoon of powdered cloves
1 bay leaf
2 tablespoons of brown sugar
Salt and pepper
Flour or cornstarch

Combine all of the meatball ingredients. Shape into small meatballs. Spread on shallow pan and place in broiler, turning once to brown. In saucepan, combine all gravy ingredients except thickening. Heat to boiling. Add meatballs. Cover and simmer 15 minutes. Uncover and thicken. 

Spaetzle:

Mix 1 cup of flour and 1 egg. Add sprinkle of salt and milk to make gummy texture. Cut with knife into boiling salted water (cut size according to preference). Cook until dumplings rise to top of water. Serve with red cabbage.