Prep 20 mins
Cook 50 mins
This is a recipe that was made for years - the german side - was the spaetzel and Im not sure that there really is something that is called german meatballs but this was the recipe - so I guess they are german - enjoy
German Meatball Ingredients
- 1 lb ground beef
- 1 whole egg
- 1⁄4 cup fine dry breadcrumb
- 1⁄4 cup milk
- 1 tablespoon fresh parsley, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon poultry seasoning
- 1 dash black pepper
- 1 (10 ounce) can beef broth
- 1 cup diced mushroom
- 1⁄2 cup onion, chopped
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1⁄2-1 teaspoon caraway seed
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 whole eggs, well beaten
- 1⁄2 cup milk
- 1⁄4 cup fine dry breadcrumb
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 teaspoon garlic powder
- 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.
Made & reviewed for ZWT 4 ~Kumquat's Kookin Kaboodles! I used to eat this when I lived & worked in East Germany, so was more than pleased to try this recipe ;) I halved the recipe & followed the instructions - the end result was perfect juicy meatballs (called FRIKADELLEN), light spaetzle & a lovely rich sauce. Thanks Ravenseyes for a delicious recipe which brings back great memories!
I have been making this recipe for many years, and my family and everyone else who has tried it loves this dish. I do use ground turkey these days, for health reasons, and it is just as good as it is with ground beef. I also use low fat sour cream and skip the poultry seasoning. I sprinkle each serving with chopped parsley and we like it served over steamed rice or wide egg noodles, as well as the spaetzle, just to change things up. The sauce is so delicious and the meatballs are so tender, you won't be sorry if you make this recipe. I always double the recipe, and freeze half for another meal.
we enjoyed these meatballs very much. Next time I would make more sauce. I used fat free sour cream and no one could tell. I also sprinkled the meatballs with milled flax seed to get some hidden omega 3. I liked the caraway seeds, but would use a bit less next time. Only rating for the meatballs and sauce, I didn't use this spaetzle recipe.