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German Meatballs and Spaetzle

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  • 1 lb Ground Beef
  • 1 Whole Egg
  • 1/4 c Fine dry Breadcrumbs
  • 1/4 c Milk
  • 1 tb Fresh Parsley; chopped
  • 1/2 ts Salt
  • 1/4 ts Poultry Seasoning
  • 1 ds Black Pepper
  • 1 cn (10-oz) Beef Broth
  • 1 cn (3-oz) Mushroom Pieces; drained
  • 1/2 c Onion; chopped
  • 1 c Sour Cream
  • 1 tb All-purpose Flour
  • 1/2 ts Caraway Seeds; (up to 1)
  • 2 c All-purpose Flour
  • 1 ts Salt
  • 2 Whole Eggs; well beaten
  • 1/2 c Milk
  • 1/4 c Fine Dry Breadcrumbs
  • 2 tb Butter or Margarine; melted


How about a little German tonight? Okay, I'll be right over. Just kidding, that's a different list. As usual, The Cook and Kitchen Staff are talking about good food and you're preparing it, in a most traditional manner, as we continue to offer you some of the best one-dish meals from our "Creative Casserole" collection.
We've offered a variation of our typical ingredient listing in order for you to readily visualize the preparation method. That's our way of saying, don't be intimidated by the simultaneous preparation of your meatballs, sauce, and spaetzle. Try it; you'll like it!
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.
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.
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.
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.
Posted to by Recipe-a-Day <> on Sep 19, 1998, converted by MM_Buster v2.0l.