INGREDIENTS

INSTRUCTIONS

GERMAN MEATBALL
SAUCE
SPAETZLE
TOPPING
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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