German Meatballs with Spaetzle
Print RecipeIngredients
- 3 eggs
- 1 1/4 c milk
- 1/4 c dry bread crumbs
- fresh parsley
- 1 lb ground beef
- 1 cup beef broth
- 4 oz can mushrooms
- 1/2 c onion
- 8 oz sour cream
- 2 c & 2 t flour
- 1/2 tsp caraway seeds
Instructions
1
Combine 1 slightly beaten egg, ¼ c milk, bread crumbs, 1 T parsley, ½ tsp salt, and 1/4 tsp pepper. Add ground beef and shape into 1 ½-inch meatballs (about 24). Brown, then add broth, mushrooms, and onion; simmer covered 20 min.
2
Combine sour cream, 2 T flour, and caraway seeds. Stir into broth and cook and stir until thickened; cook 1 min longer.
3
Combine 2 c flour and 1 tsp salt. Add 2 eggs and 1 c milk and beat well. Allow it to rest 5-10 min.
4
Bring a large pot of water to boiling. Add spaetzle batter as for soup dumplings. Cook and stir 5 min. Drain and sprinkle with snipped parsley.
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