Prep 20 mins
Cook 15 mins
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.
- 1 (10 1/2 ounce) boxdried 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)
- 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.
I could turn into a real butterball from this recipe. I used the spaetzle from Helens Baked Spaetzle Casserole Recipe #130885. I did sub yogurt cheese for the sour cream. This is a winner, Lorraine.