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    You are in: Home / Recipes / German Meatballs With Spaetzle Recipe
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    German Meatballs With Spaetzle

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Lorraine of AZ's Note:

    A couple of shortcuts make this recipe extra quick and easy. Use frozen meatballs and dried spaetzle and your work is cut in half. Spaetzle, traditional German dumplings, and caraway seeds give good German flavor to this delicious dish. Recipe from BH&G.

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    Units: US | Metric


    1. 1
      Cook spaetzle according to package directions. Drain.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Spoon meatballs over the spaetzle and garnish with chopped parsley.

    Ratings & Reviews:

    • on January 16, 2008


      I could turn into a real butterball from this recipe. I used the spaetzle from Helens Baked Spaetzle Casserole Helen's Baked Spatzle Casserole (Spaetzle). I did sub yogurt cheese for the sour cream. This is a winner, Lorraine.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for German Meatballs With Spaetzle

    Serving Size: 1 (166 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 176.6
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 7.8 g
    Cholesterol 27.3 mg
    Sodium 922.8 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 1.1 g
    Sugars 1.5 g
    Protein 5.6 g

    The following items or measurements are not included:

    spaetzle noodles


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