Meatballs With Spaetzle Recipes

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 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.

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.

MEATBALLS WITH SPAETZLE

Steps:

• In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Shape into 1-1/2-in. balls. , In a skillet, brown meatballs; drain. Add broth, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Combine the flour, caraway seeds and sour cream until smooth; stir into meatball mixture. Cook over low heat until heated through and thickened, about 10 minutes. , Meanwhile, in a bowl, combine the flour, salt, eggs and milk. Let stand for 5 minutes. In a large saucepan, bring water or broth to a rapid boil. Place spaetzle batter in a colander or spaetzle press. Holding over the boiling liquid, press batter through holds of colander. Cook and stir for 5 minutes or until tender; drain. Serve meatballs and sauce over spaetzle.

SWEDISH MEATBALLS WITH NOODLES

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
• Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
• While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
• Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.

MEATBALLS WITH SPAETZLE

Steps:

• In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Shape into 1-1/2-in. balls. In a skillet, brown meatballs; drain. Add broth, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Combine the flour, caraway seeds and sour cream until smooth; stir into meatball mixture. Cook over low heat until heated through and thickened, about 10 minutes. Meanwhile, in a bowl, combine the flour, salt, eggs and milk. Let stand for 5 minutes. In a large saucepan, bring water or broth to a rapid boil. Place spaetzle batter in a colander or spaetzle press. Holding over the boiling liquid, press batter through holds of colander. Cook and stir for 5 minutes or until tender; drain. Serve meatballs and sauce over spaetzle.

SPAETZLE WITH BAVARIAN MEATBALLS

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.