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Spaetzle With Bavarian Meatballs |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Spaetzle With Bavarian Meatballs recipe on the web!!Meatballs: _ pound ground beef _ tablespoons milk _ tablespoons bread crumbs dry _ tablespoons onions minced _ tablespoons parsley minced fresh _ teaspoon summer savory dried, crushed ___ teaspoon salt Freshly ground pepper to taste _ egg lightly beaten _ tablespoons vegetable oil * See note below. _ tablespoons butter real ___ cup onions chopped _ cup mushrooms sliced fresh _ tablespoons flour _ 1/2 cups beef broth ___ cup sour cream _ tablespoons capers drained Salt and freshly ground pepper to taste * See note below. * Part two. _ eggs * In a medium bowl, blend all ingredients except oil. Shape into 1-inch meatballs. Heat 1 tablespoon oil in a large skillet. Add 1/3 of the meatballs; sauté, shaking pan frequently while browning to keep meatballs from sticking. Use remaining oil as needed. Remove with a slotted spoon when cooked; repeat until all are browned. Keep meatballs in a warm oven. Sauce: * Heat butter in a saucepan; add onion and mushrooms. Sauté over medium heat until golden. Remove from pan with a slotted spoon; set aside. Over medium heat, add flour to butter remaining in pan; stir and cook for 3 minutes. Add beef broth and bring to boil. Cook, stirring, over medium-high heat until thickened, about 5 to 7 minutes. Stir in onion-mushroom mixture, sour cream, and capers. Heat to just under boiling. Add salt and pepper to taste. Spaetzle: *In a bowl, beat eggs, 1/4 teaspoon salt, 1/2 cup water, and flour together until well-blended. Melt butter or margarine in a deep skillet; place in a warm oven to hold for cooked spaetzle. Add 1 tablespoon salt and oil to boiling water. Grease the inside of a colander with vegetable shortening. Place colander in the saucepan so it is 2 inches above boiling water. Spoon 1/4 cup batter into colander; force through holes with a rubber scraper so the spaetzle will fall into the water below. When spaetzle floats to the surface, count to 10 and remove with a slotted spoon. Place cooked spaetzle into skillet in oven to keep warm. Continue cooking spaetzle until all batter is used. Garnish: *To assemble: Mound hot meatballs in the center of a large heated platter; surround with spaetzle and garnish with cherry tomatoes and parsley sprigs. Serve sauce separately. Note: Spaetzle will keep refrigerated, covered for 3 to 4 days. Chicken Lasagne Florentine Creamy Shrimp Sauce Current Test Kitchen Pasta Fettuccini Carbonara Pesto Sauce Roman Meatballs With Mostaccioli Pasta Sardinian Lasagne Shrimp And Pork-Filled Wonton Soup Spaetzle With Bavarian Meatballs Spanish Macaroni With Cheese Tomato Sauce With Basil Vegetable Flower Soup |
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