German Meatballs and Spaetzle
| Yield: | 5 Or 6 |
| Categories: |
| GERMAN MEATBALL | ||
| 1 | lb | Ground Beef |
| 1 | Whole Egg | |
| 1/4 | c | Fine dry Breadcrumbs |
| 1/4 | c | Milk |
| 1 | tb | Fresh Parsley; chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Poultry Seasoning |
| 1 | ds | Black Pepper |
| SAUCE | ||
| 1 | cn | (10-oz) Beef Broth |
| 1 | cn | (3-oz) Mushroom Pieces; drained |
| 1/2 | c | Onion; chopped |
| 1 | c | Sour Cream |
| 1 | tb | All-purpose Flour |
| 1/2 | ts | Caraway Seeds; (up to 1) |
| SPAETZLE | ||
| 2 | c | All-purpose Flour |
| 1 | ts | Salt |
| 2 | Whole Eggs; well beaten | |
| 1/2 | c | Milk |
| TOPPING | ||
| 1/4 | c | Fine Dry Breadcrumbs |
| 2 | tb | Butter or Margarine; melted |
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