INGREDIENTS

INSTRUCTIONS

How about a little German tonight? Okay, I'll be right over. Just
kidding, that's a different list. As usual, The Cook and Kitchen  Staff
are talking about good food and you're preparing it, in a most
traditional manner, as we continue to offer you some of the best
one-dish meals from our "Creative Casserole" collection.  We've offered
a variation of our typical ingredient listing in order  for you to
readily visualize the preparation method. That's our way  of saying,
don't be intimidated by the simultaneous preparation of  your
meatballs, sauce, and spaetzle. Try it; you'll like it!  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 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.  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Sep 19, 1998, converted by MM_Buster
v2.0l.

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