SPAETZLE WITH BAVARIAN MEATBALLS
Number Of Ingredients 23
Steps:
- * In a medium bowl, blend all ingredients except oil. Shape into 1-inch meatballs. Heat 1 tablespoon oil in a large skillet. Add 1/3 of the meatballs sauté, shaking pan frequently while browning to keep meatballs from sticking. Use remaining oil as needed. Remove with a slotted spoon when cooked repeat until all are browned. Keep meatballs in a warm oven. Sauce: * Heat butter in a saucepan add onion and mushrooms. Sauté over medium heat until golden. Remove from pan with a slotted spoon set aside. Over medium heat, add flour to butter remaining in pan stir and cook for 3 minutes. Add beef broth and bring to boil. Cook, stirring, over medium-high heat until thickened, about 5 to 7 minutes. Stir in onion-mushroom mixture, sour cream, and capers. Heat to just under boiling. Add salt and pepper to taste. Spaetzle:*In a bowl, beat eggs, 1/4 teaspoon salt, 1/2 cup water, and flour together until well-blended. Melt butter or margarine in a deep skillet place in a warm oven to hold for cooked spaetzle. Add 1 tablespoon salt and oil to boiling water. Grease the inside of a colander with vegetable shortening. Place colander in the saucepan so it is 2 inches above boiling water. Spoon 1/4 cup batter into colander force through holes with a rubber scraper so the spaetzle will fall into the water below. When spaetzle floats to the surface, count to 10 and remove with a slotted spoon. Place cooked spaetzle into skillet in oven to keep warm. Continue cooking spaetzle until all batter is used.Garnish:*To assemble: Mound hot meatballs in the center of a large heated platter surround with spaetzle and garnish with cherry tomatoes and parsley sprigs. Serve sauce separately.Note: Spaetzle will keep refrigerated, covered for 3 to 4 days.
Nutrition Facts : Nutritional Facts Serves
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Owais Jaan
[email protected]Overall, this recipe was a success. The meatballs were flavorful and the spätzle was cooked perfectly. The sauce was a bit bland for my taste, but overall the dish was quite enjoyable.
Ishtiaq Ahmad
[email protected]This dish was a bit too heavy for my taste, but still enjoyable. The meatballs were a bit dry, but the spätzle and sauce were delicious. I would recommend using a leaner ground beef for the meatballs and adding some more vegetables to the sauce.
Lana Turk
[email protected]I followed the recipe exactly and the výsledky were fantastic! The spätzle was light and fluffy, and the meatballs were moist and flavorful. The sauce was rich and creamy, and the whole dish came together beautifully. I highly recommend this recipe t
Dorina Novac
[email protected]Wow, the spätzle with Bavarian meatballs turned out amazing! The meatballs were flavorful and juicy, while the spätzle was cooked perfectly, with a slightly crispy exterior and a soft, chewy interior. The sauce was also very tasty, with a nice balanc