German Meatballs With Spaetzle
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 297.66 g box dried spaetzle noodles
- 453.59 g frozen meatballs (32 balls)
- 396.89 g can beef broth
- 113.39 g can mushroom stems and pieces, drained
- 118.29 ml chopped onion
- 226.79 g sour cream
- 29.58 ml flour
- 2.46-4.92 ml 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