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
Sauce Ingredients
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
Directions: 1 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.
2 In a small mixing bowl, blend sour cream, flour, and caraway seed. Add to the simmering broth and meatballs.
3 Cook, stirring occasionally, for about 8 minutes, or until the sauce has thickened.
Spoon meatballs and sauce in the center of the spaetzle and serve warm.
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
Sauce Ingredients
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
Directions: 1 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.
2 In a small mixing bowl, blend sour cream, flour, and caraway seed. Add to the simmering broth and meatballs.
3 Cook, stirring occasionally, for about 8 minutes, or until the sauce has thickened.
Spoon meatballs and sauce in the center of the spaetzle and serve warm.
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