Meatballs With Spaetzle Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
• Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
• Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
• While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
• Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.

Steps:

• Cook spaetzle according to package directions. Drain.
• Meanwhile, in a saucepan combine the meatballs, broth, mushroom pieces, and chopped onion. Bring to a boil, reduce heat and simmer, covered, 15 to 20 minutes.
• In a small bowl, combine, stirring well, the sour cream, flour, and caraway seeds. Stir into meatballs mixture. Cook and stir until thickened and bubbly. Cook one minute longer.
• Spoon meatballs over the spaetzle and garnish with chopped parsley.

Steps:

• Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
• Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
• For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
• Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Steps:

• 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, garlic powder 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.

Steps:

• * In a medium bowl, blend all ingredients except oil. Shape into 1-inch meatballs. Heat 1 tablespoon oil in a large skillet. Add 1/3 of the meatballs sauté, shaking pan frequently while browning to keep meatballs from sticking. Use remaining oil as needed. Remove with a slotted spoon when cooked repeat until all are browned. Keep meatballs in a warm oven. Sauce: * Heat butter in a saucepan add onion and mushrooms. Sauté over medium heat until golden. Remove from pan with a slotted spoon set aside. Over medium heat, add flour to butter remaining in pan stir and cook for 3 minutes. Add beef broth and bring to boil. Cook, stirring, over medium-high heat until thickened, about 5 to 7 minutes. Stir in onion-mushroom mixture, sour cream, and capers. Heat to just under boiling. Add salt and pepper to taste. Spaetzle:*In a bowl, beat eggs, 1/4 teaspoon salt, 1/2 cup water, and flour together until well-blended. Melt butter or margarine in a deep skillet place in a warm oven to hold for cooked spaetzle. Add 1 tablespoon salt and oil to boiling water. Grease the inside of a colander with vegetable shortening. Place colander in the saucepan so it is 2 inches above boiling water. Spoon 1/4 cup batter into colander force through holes with a rubber scraper so the spaetzle will fall into the water below. When spaetzle floats to the surface, count to 10 and remove with a slotted spoon. Place cooked spaetzle into skillet in oven to keep warm. Continue cooking spaetzle until all batter is used.Garnish:*To assemble: Mound hot meatballs in the center of a large heated platter surround with spaetzle and garnish with cherry tomatoes and parsley sprigs. Serve sauce separately.Note: Spaetzle will keep refrigerated, covered for 3 to 4 days.