German Meatballs With Spaetzle
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 (10 1/2 ounce) box dried spaetzle noodles
- 16 ounces frozen meatballs (32 balls)
- 1 (14 ounce) can beef broth
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1⁄2 cup chopped onion
- 8 ounces sour cream
- 2 tablespoons flour
- 1⁄2 - 1 teaspoon caraway seed
- chopped parsley (to garnish)
directions
- 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.
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RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale