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Meatballs and Spaetzle Recipe

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This recipe for Meatballs and Spaetzle, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gwen (Lynne) Spaulding
Added: Sunday, October 11, 2009


1 lb ground beef
1 egg
1/4 c dry bread crumbs
1/4 c milk or water
1 T parsley
1 T poultry seasoning
salt and pepper
Shape above into 24 1 1/2 " balls

1 can beef broth
1 small can sliced mushrooms
1/2 chopped onion
1 c sour cream
1 T flour
1 tsp caraway seed

2 c flour
1 tsp salt
2 beaten eggs
1 c milk

Make meatballs as above. In Dutch oven brown meatballs, drain off excess fat, add broth, mushrooms and onion and simmer covered about 10 minutes. Blend cream, flour and seed, stir into broth and cook until thick.

Spaetzle: Combine 2 cups flour and salt, add 2 beaten eggs and 1 c milk, beat well. Place in coarse sieved colander , hold over large pot of boiling water and push through holes. You can also drop by teaspoonfuls into boiling water. When done put into large bowl, add a little gravy from above, stir, and then serve with the meatball gravy mix.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Very old recipe from my Better Homes cookbook, and another family favorite of my kids. Spaetzle can also be made and used with other dishes such as meatloaf (right Scott??) .You can also buy a spaetzle maker which has a center for the dough and then slide it back and forth over the hot water, which makes them more uniform.




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