Spaetzle With Bavarian Meatballs

Serves: 4
Total Calories: 508


1 pound ground beef
3 tablespoons milk
3 tablespoons bread crumbs dry
2 tablespoons onions minced
2 tablespoons parsley minced fresh
1 teaspoon summer savory dried, crushed
1/2 teaspoon salt
Freshly ground pepper to taste
1 egg lightly beaten
2 tablespoons vegetable oil
* See note below.
2 tablespoons butter real
1/2 cup onion chopped
1 cup mushrooms sliced fresh
2 tablespoons flour
1 1/2 cups beef broth
1/2 cup sour cream
2 tablespoons capers drained
Salt and freshly ground pepper to taste
* See note below.
* Part two.
3 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.

*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.

Nutritional Facts:

Serves: 4
Total Calories: 508
Calories from Fat: 237

This Spaetzle With Bavarian Meatballs recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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