Austrian Meatballs Spaetzle Recipes

GERMAN SPAETZLE DUMPLINGS

Steps:

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
• Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

MEATBALLS WITH SPAETZLE

Steps:

• In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Shape into 1-1/2-in. balls. , In a skillet, brown meatballs; drain. Add broth, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Combine the flour, caraway seeds and sour cream until smooth; stir into meatball mixture. Cook over low heat until heated through and thickened, about 10 minutes. , Meanwhile, in a bowl, combine the flour, salt, eggs and milk. Let stand for 5 minutes. In a large saucepan, bring water or broth to a rapid boil. Place spaetzle batter in a colander or spaetzle press. Holding over the boiling liquid, press batter through holds of colander. Cook and stir for 5 minutes or until tender; drain. Serve meatballs and sauce over spaetzle.

GERMAN MEATBALLS AND SPAETZLE

Steps:

• 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.
• In a small mixing bowl, blend sour cream, flour, and caraway seed. Add to the simmering broth and meatballs.
• Cook, stirring occasionally, for about 8 minutes, or until the sauce has thickened.
• Meanwhile, prepare the spaetzle by sifting together the flour and salt in a large mixing bowl. Add the eggs and milk and beat well. Place in a coarse-sieved colander and sieve (pushing the batter through the holes of the colander) directly over a rapidly boiling pot of lightly salted water. Cook for about 5 minutes, drain.
• Sprinkle spaetzle with a mixture of fine breadcrumbs, garlic powder and melted butter.
• Place a large portion of the spaetzle on a serving platter and hollow out a well in the center. Spoon meatballs and sauce in the center of the spaetzle and serve warm.

AUSTRIAN MEATBALLS & SPAETZLE

Steps:

• Heat a large pot of lightly salted water to boiling. Add spaetzle and cook 25 minutes, following package directions. Meanwhile, combine 1 cup of the mushrooms, the shallots and garlic in a food processor or mini chopper. Pulse to finely chop. Transfer to a large bowl and add ground beef and pork, bread crumbs, egg, dried sage, salt and pepper. Mix just until combined. Shape into 32 meatballs, using 2 tablespoons mixture for each. Heat oil in large, lidded nonstick skillet over medium-high heat. Add meatballs to skillet; it will be a tight fit. Brown meatballs, turning occasionally. Slice remaining mushrooms and add to skillet with all but 1/4 cup of the beef broth. Cover skillet; reduce heat to medium-low. Simmer 15 minutes. Mix flour into reserved broth. With a slotted spoon, remove meatballs from skillet. Stir flour mixture into skillet. Simmer 3 minutes, until thickened. Drain spaetzle. Transfer to a platter. Stir meatballs back into sauce in skillet, then spoon over spaetzle and serve.