Becky in Wisconsin's Note:
This dish makes a great looking presentation.
My Private Note
Units: US | Metric
- 1 (10 1/2 ounce) box spaetzle noodles
- 1 lb ground chuck
- 1/4 cup sour cream
- 1 medium onion, chopped, divided
- 1 stalk celery, finely chopped
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- 3 tablespoons flour
- 1 (13 1/2 ounce) can beef broth
- 1 tablespoon lemon juice
- 1 tablespoon capers, drained
- 1/8 teaspoon pepper
- 1 (10 ounce) package frozen cut green beans, thawed and drained
- 1Prepare spaetzle according to the package directions. Keeping warm until meatballs are complete, or time it where they are done at the same time.
- 2In medium bowl, mix the beef, sour cream, half of the onion, and the celery.
- 3With moistened hands, shape the mixture into 1" meatballs; flatten slightly.
- 4In large skillet, heat oil over medium high heat. Cook meatballs in batches turning occasionally, until browned on all sides. Using slotted spoon, remove meatballs from skillet.
- 5Add remaining onion and garlic to skillet. Saute about 5 minutes or until onion is tender.
- 6Add flour to skillet, stirring until blended with drippings.
- 7Gradually stir in beef broth.
- 8Cook stirring constantly, until sauce boils and thickens.
- 9Stir in lemon juice, capers and pepper.
- 10Add meatballs and green beans. Cover; simmer 10 minutes or until green beans are tender.
- 11Spread spaetzle on an oval platter and sit meatballs and green beans in center to make the presentation.
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Nutritional Facts for Beef and Green Beans
Serving Size: 1 (234 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 348.9
- Calories from Fat 186
- Total Fat 20.6 g
- Saturated Fat 6.4 g
- Cholesterol 81.0 mg
- Sodium 911.4 mg
- Total Carbohydrate 14.2 g
- Dietary Fiber 2.8 g
- Sugars 1.5 g
- Protein 27.1 g
The following items or measurements are not included: