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German: Meatballs With Spaetzle

Source of Recipe

Susan Cohen of Stanton Heights


List of Ingredients


1 egg, beaten
1/4 cup milk
1/4 cup soft bread crumbs
1 tablespoon chopped parsley
1/2 teaspoon plus 1 teaspoon dill weed, separated
1/2 teaspoon salt
Dash pepper
1 pound ground beef
12- to 14-ounce can beef broth
3-ounce can chopped mushrooms, drained
1/2 cup chopped onion
1/2 cup sour cream
1 tablespoon flour






Recipe

For meatballs:

Combine egg, milk, bread crumbs, parsley, salt, 1/2 teaspoon dill weed and pepper.

Add ground beef and mix gently but well. Shape into 24 (1 1/2- inch) balls.

Brown meatballs in vegetable oil; drain fat. Add broth, mushrooms and onion.

Cover and simmer for 30 minutes.

Combine sour cream, flour and 1 teaspoon dill weed. Stir into broth. Cook and stir until mixture thickens and bubbles.

Spaetzle:
1 cup flour
1/2 teaspoon salt
1 egg, beaten
1/2 cup milk


Combine flour and salt. Add eggs and milk; beat well. Let rest 5 to 10 minutes. Place batter in coarse-sieved colander or deep fryer basket. Hold over large kettle of boiling water. Press batter through colander with back of wooden spoon or spatula. Cook and stir 5 minutes; drain.

To serve, make a nest of spaetzle on a large platter. Spoon meatballs and sauce in center.

YIELD: 4-6 Servings

Note: Dill weed can be added to spaetzle batter for this dish. A spaetzle maker (found anywhere cookware is sold) can be used instead of a colander. A spaetzle maker resembles a large garlic press.