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GERMAN MEATBALLS WITH SPAETZLE




List of Ingredients



• Meatball Ingreds....1 lb ground beef
  
• 1 whole egg
  
• 1/4 cup fine dry bread crumbs
  
• 1/4 cup Milk
  
• 1 T fresh parsley, chopped
  
• 1/2 tsp Salt
  
• 1/4 tsp Poultry Seasoning
  
• Dash of Black Pepper
  
• Sauce Ingreds....
  
• 1 10-oz. can Beef Broth
  
• 1 3-oz. can mushroom Pieces, drained
  
• 1/2 cup onion, chopped
  
• 1 cup Sour Cream
  
• 1 T all-purpose Flour
  
• 1/2 to 1 tsp caraway seeds
  
• Spaetzle Ingreds...
  
• 2 cups all-purpose flour
  
• 1 t salt
  
• 2 whole eggs, well beaten
  
• Topping Ingreds....
  
• 1/4 cup Fine Dry Bread crumbs
  
• 2 T butter or margarine, melted
  






Instructions



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. Cook, stirring occasionally, for about 8 minutes, or until the sauce has thickened.
   
   
3. 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. Sprinkle spaetzle with a mixture of fine breadcrumbs and melted butter.
   
   
4. 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.
   
   



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