It's time for #FoodieExtravaganza again! Our theme for this month is Oktoberfest and it's being hosted by Sue of Palatable Pastime.
I'm actually attending my first Oktoberfest in a few weeks so I can't wait to report back on how the food is. I looked at different recipes for quite some time before choosing this one. I wanted to make something that I ate least had a decent chance of Tom trying. Noodles are usually a given with him and even though it meant I needed to order a spaetzle maker, I decided it was worth the nominal expense on Amazon to purchase one. (It cost me less than $20 for the spaetzle maker and a large straining ladle)
FoodieExtravaganza: #oktoberfest - German Meatballs and Spaetzle
for the meatballs:
- 1 lb ground beef
- 1 egg well beaten
- ¼ cup milk
- ¼ cup breadcrumbs
- 1 tablespoon fresh parsley chopped
- ¼ teaspoon poultry seasoning
- salt and pepper
for the sauce*:
- 1 ¼ cup beef broth
- 8 oz. mushrooms chopped
- 1 medium onion diced
- 1 cup sour cream
- 1 tablespoon all purpose flour
- 1 tablespoon caraway seed
for the spaetzle:
- 2 cups all purpose flour
- 2 whole eggs well beaten
- ½ cup milk
- 1 teaspoon salt
- 2 tablespoon butter softened
- 1 tablespoon garlic powder
- 1. First prepare the meatballs by combining the ground beef, egg, milk, bread crumbs, parsley, poultry seasoning, salt and pepper together in a medium bowl. Form into 1 ½ inch balls, about 24 in total.
- 2. Place meatballs in a large skillet and cook over medium high heat until browned on all sides. Drain any fat. Add the beef broth, mushrooms and onions to the skillet and reduce the heat to medium low. Cover, and allow to simmer for 10 minutes.
- 3. Meanwhile, in a small bowl combine the sour cream, flour and caraway seeds, stirring until fully combined. (*For a saucier meatball, double this portion.)
- 4. Add the sour cream mixture to the meatballs and stir to combine. Reduce heat to low and cover.
- 5. Bring a large pot of lightly salted water to a boil.
- 6. To prepare the spaetzle, sift the flour and salt into a large bowl. Alternating, slowly add in the beaten eggs and milk, stirring until a firm, elastic dough is formed.
- 7. Transfer the dough into a spaetzle maker and drop into the boiling water. Spaetzle are done when they float to the top.
- 8. Use a strainer or slotted spoon to remove from the water and place in a large bowl. Add the butter and garlic powder and stir until all are coated.
- 9. Divide the spaetzle mixture onto plates. Divide the meatball mixture and place on top of the spaetzle. Serve immediately.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
Check out what everyone else made!
- Autumn Crockpot Apple Sauerkraut by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Bierocks by A Day in the Life on the Farm
- Braised Red Cabbage with Apples by Caroline’s Cooking
- Brombeere-Butterkuchen – Blackberry German Butter Cake by Food Lust People Love
- Chicken Schnitzel with Dunkelweizen Sauce by Palatable Pastime
- Chicken Schnitzel With Garlic Mayo by Sneha’s Recipe
- German meatballs with spaetzle by Cookaholic Wife
- Nusskämme (German Hazelnut Combs) by Tara’s Multicultural Table