Foodieextravaganza Oktoberfest German Meatballs And Spaetzle Recipes

GERMAN MEATBALLS AND SPAETZLE

Steps:

• 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, garlic powder 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.

FOODIEEXTRAVAGANZA: #OKTOBERFEST - GERMAN MEATBALLS AND SPAETZLE

Steps:

• 1. First prepare the meatballs by combining the ground beef, egg, milk, bread crumbs, parsley, poultry seasoning, salt and pepper together in a medium bowl. Form into 1 ½ inch balls, about 24 in total.
• 2. Place meatballs in a large skillet and cook over medium high heat until browned on all sides. Drain any fat. Add the beef broth, mushrooms and onions to the skillet and reduce the heat to medium low. Cover, and allow to simmer for 10 minutes.
• 3. Meanwhile, in a small bowl combine the sour cream, flour and caraway seeds, stirring until fully combined. (*For a saucier meatball, double this portion.)
• 4. Add the sour cream mixture to the meatballs and stir to combine. Reduce heat to low and cover.
• 5. Bring a large pot of lightly salted water to a boil.
• 6. To prepare the spaetzle, sift the flour and salt into a large bowl. Alternating, slowly add in the beaten eggs and milk, stirring until a firm, elastic dough is formed.
• 7. Transfer the dough into a spaetzle maker and drop into the boiling water. Spaetzle are done when they float to the top.
• 8. Use a strainer or slotted spoon to remove from the water and place in a large bowl. Add the butter and garlic powder and stir until all are coated.
• 9. Divide the spaetzle mixture onto plates. Divide the meatball mixture and place on top of the spaetzle. Serve immediately.

GERMAN MEATBALLS WITH SPAETZLE

Steps:

• Cook spaetzle according to package directions. Drain.
• Meanwhile, in a saucepan combine the meatballs, broth, mushroom pieces, and chopped onion. Bring to a boil, reduce heat and simmer, covered, 15 to 20 minutes.
• In a small bowl, combine, stirring well, the sour cream, flour, and caraway seeds. Stir into meatballs mixture. Cook and stir until thickened and bubbly. Cook one minute longer.
• Spoon meatballs over the spaetzle and garnish with chopped parsley.

KUMMEL KLOPS (GERMAN MEATBALLS)

Steps:

• Mix together ground beef, salt and pepper, poultry seasoning, dill, breadcrumbs, milk, parsley and egg. Shape into 24 meatballs.
• Brown slowly, in a large skillet, turning frequently. Add broth, mushrooms and onions. Cover, and simmer for 30 minutes.
• Take out the meatballs. Blend together the sour cream and flour. Stir into the broth. Add back the meatballs and stir, bringing just to a boil and cook for 5 minutes more.
• Serve over German dumplings, noodles or mashed potatoes.