German Meatballs Buttermilk Gravy Spatezle Recipes

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JAEGER SCHNITZEL (SPAETZLE SAUCE)



Jaeger Schnitzel (Spaetzle Sauce) image

Make and share this Jaeger Schnitzel (Spaetzle Sauce) recipe from Food.com.

Provided by MGT1103

Categories     Sauces

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 tablespoon butter
1/4 cup minced shallot (or onion if you can't find shallots)
3 cups mushrooms
2 1/2 cups beef broth
1/4 cup flour
1/4 teaspoon seasoning salt

Steps:

  • Melt butter.
  • Saute shallots until clear.
  • Toss in mushrooms until mushrooms are sautéed.
  • Place flour in a separate bowl, slowly whisk in beef broth. Adding wet to dry helps prevent lumps.
  • Pour beef broth mixture into mushroom pan boil for 5-10 minutes until thickened, stir fairly often so it doesn't stick.

GERMAN MEATBALLS AND GRAVY



German Meatballs and Gravy image

These meatballs are in celebration of my heritage. I love making them for my family especially because they are a quick meal. -Marshelle Greenmyer-Bittner, Lisbon, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

1 egg
3-1/2 cups milk, divided
1/2 teaspoon Worcestershire sauce
1 cup finely shredded uncooked peeled potatoes
2 tablespoons finely chopped onion
2 teaspoons salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon pepper
2 pounds ground beef
1/4 cup butter, cubed
1/4 cup all-purpose flour
Hot mashed potatoes, optional

Steps:

  • In a large bowl, combine the egg, 1/2 cup milk, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice and pepper. Crumble beef over mixture and mix well. Shape into 48 balls. , In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm., Stir flour into drippings until blended; gradually add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meatballs to the pan; heat through. Serve with mashed potatoes if desired.

Nutrition Facts : Calories 383 calories, Fat 24g fat (11g saturated fat), Cholesterol 127mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.

GERMAN MEATBALLS AND SPAETZLE



German Meatballs and Spaetzle image

This is a recipe that was made for years - the german side - was the spaetzel and Im not sure that there really is something that is called german meatballs but this was the recipe - so I guess they are german - enjoy

Provided by Ravenseyes

Categories     Meat

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 21

1 lb ground beef
1 whole egg
1/4 cup fine dry breadcrumb
1/4 cup milk
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1 dash black pepper
1 (10 ounce) can beef broth
1 cup diced mushroom
1/2 cup onion, chopped
1 cup sour cream
1 tablespoon all-purpose flour
1/2-1 teaspoon caraway seed
2 cups all-purpose flour
1 teaspoon salt
2 whole eggs, well beaten
1/2 cup milk
1/4 cup fine dry breadcrumb
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon garlic powder

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.

Nutrition Facts : Calories 399.5, Fat 20.5, SaturatedFat 9.8, Cholesterol 134.1, Sodium 743, Carbohydrate 33.3, Fiber 1.6, Sugar 2.2, Protein 19.4

GERMAN MEATBALLS WITH SPAETZLE



German Meatballs With Spaetzle image

A couple of shortcuts make this recipe extra quick and easy. Use frozen meatballs and dried spaetzle and your work is cut in half. Spaetzle, traditional German dumplings, and caraway seeds give good German flavor to this delicious dish. Recipe from BH&G.

Provided by Lorraine of AZ

Categories     Meat

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (10 1/2 ounce) box dried spaetzle noodles
16 ounces frozen meatballs (32 balls)
1 (14 ounce) can beef broth
1 (4 ounce) can mushroom stems and pieces, drained
1/2 cup chopped onion
8 ounces sour cream
2 tablespoons flour
1/2-1 teaspoon caraway seed
chopped parsley (to garnish)

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.

Nutrition Facts : Calories 176.6, Fat 13.7, SaturatedFat 7.8, Cholesterol 27.3, Sodium 922.8, Carbohydrate 9.1, Fiber 1.2, Sugar 1.6, Protein 5.7

MEATBALLS WITH BUTTERMILK GRAVY



Meatballs With Buttermilk Gravy image

Posted for ZWT II - Germany This can be served over cooked noodles or Spaetzle. Found in Avons International Cookbook.

Provided by Chabear01

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

1 egg, beaten
1/4 cup milk
1/4 cup fine dry breadcrumb
3/4 cup onion, finely chopped
1 1/2 teaspoons prepared mustard
1 1/4 teaspoons salt
1 dash pepper
1 1/2 lbs ground beef
1 tablespoon cooking oil
1 medium onion, sliced
1/4 cup all-purpose flour
2 cups buttermilk

Steps:

  • Combine egg and milk; stir in bread crumbs, chopped onion, mustard, salt, and pepper. Add meat; mix well. Shape into 30 1 1/2 inch meatballs (I make my meatballs smaller).
  • In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done. Remove Meatballs,reserving 2 tbls dripping.
  • Add to drippings sliced onion; cook till tender. Stir together flour, 1/4 tsp salt, and buttermilk; add to skillet. Cook and stir till thickened and bubbly.
  • Reduce heat. Return meatballs to skillet. Cook 2 minutes.
  • Serve over hot cooked noodles or spaetzle.

GERMAN MEATBALLS , BUTTERMILK GRAVY & SPATEZLE



GERMAN MEATBALLS , BUTTERMILK GRAVY & SPATEZLE image

This recipe word for word, comes directly from: The Avon International Cook Book published in the 80. Submitted by: Julia S. of Munich,Germany I received this cook book from my dearest,and VERY long time friend Avon Edith in Hometown,Ill.

Provided by Nancy J. Patrykus

Categories     Beef

Number Of Ingredients 13

1 egg, beaten
1/4 c milk
1/4 c dry bread crumbs, fine
3/4 c onion, finely chopped
1 1/2 tsp prepared mustard
1 1/2 lb ground beef
1 Tbsp cooking oil
1 medium onion, sliced
1/4 c all purpose flour
2 c buttermilk
hot cooked noodles or spaetzle
1 1/4 tsp salt
pepper

Steps:

  • 1. Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt and dash pepper.
  • 2. Add meat; mix well.
  • 3. Shape into 30 1 1/2 inch meatballs.
  • 4. In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done.
  • 5. Remove meatballs, reserving 2 tablespoons drippings.
  • 6. Add sliced onion; cook until tender.
  • 7. Stir together flour, 1/4 teaspoon salt and buttermilk; add to skillet.
  • 8. Cook and stir until thickened and bubbly.
  • 9. Reduce heat.
  • 10. Return meatballs to skillet.
  • 11. Cook 2 minutes.
  • 12. Serve with hot cooked noodles or spaetzle.
  • 13. Spaetzle: 2 cups all-purpose flour, 1 teaspoon salt, 2 eggs, 3/4 cup milk.
  • 14. In a mixing bowl combine flour and salt.
  • 15. Mix eggs and milk; stir into flour mixture.
  • 16. Place batter in coarse-sieved deep-fat frying basket or colander with 1/4 inch holes.
  • 17. Hold over kettle of boiling salted water.
  • 18. Press the batter through the deep-fat frying basket or colander with the back of a wooden spoon or rubber spatula.
  • 19. If the dough is too thick to push through, thin it with a little milk.
  • 20. Cook and stir for 5 minutes; drain.
  • 21. Keep warm.

MEATBALLS WITH SPAETZLE



Meatballs with Spaetzle image

This is our children's favorite meal...they've dubbed it a "must make" menu item during college vacations. It never fails to earn compliments and recipe requests. - Paula Karcavich, Lemont, Illinois.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 20

1 large egg
1/4 cup milk
1/4 cup dry bread crumbs
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
Dash pepper
1 pound ground beef
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
1 tablespoon all-purpose flour
1 teaspoon caraway seeds
1 cup sour cream
HOMEMADE SPAETZLE:
2 cups all-purpose flour
1 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
2 quarts water or beef broth

Steps:

  • In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Shape into 1-1/2-in. balls. , In a skillet, brown meatballs; drain. Add broth, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Combine the flour, caraway seeds and sour cream until smooth; stir into meatball mixture. Cook over low heat until heated through and thickened, about 10 minutes. , Meanwhile, in a bowl, combine the flour, salt, eggs and milk. Let stand for 5 minutes. In a large saucepan, bring water or broth to a rapid boil. Place spaetzle batter in a colander or spaetzle press. Holding over the boiling liquid, press batter through holds of colander. Cook and stir for 5 minutes or until tender; drain. Serve meatballs and sauce over spaetzle.

Nutrition Facts : Calories 692 calories, Fat 28g fat (14g saturated fat), Cholesterol 264mg cholesterol, Sodium 1811mg sodium, Carbohydrate 65g carbohydrate (10g sugars, Fiber 3g fiber), Protein 40g protein.

GERMAN MEATBALLS WITH CREAM DILL GRAVY



German Meatballs With Cream Dill Gravy image

Make and share this German Meatballs With Cream Dill Gravy recipe from Food.com.

Provided by ElaineAnn

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground round
1 cup soft breadcrumbs (2 slices)
1/3 cup water
1/4 cup minced green onion
1 egg
2 teaspoons salt, divided
1/4 teaspoon pepper
1/4 cup butter or 1/4 cup margarine
3 tablespoons flour
2 cups milk
2 tablespoons chopped fresh dill or 2 teaspoons dill weed

Steps:

  • Combine beef, breadcrumbs, water, onions, egg, 1 1/2 teaspoon of the salt, and pepper in a large bowl; mix lightly.
  • Shape into 24 meatballs. Place on a jelly-roll pan. Bake in a hot oven (400°) for 15 minutes, or until browned.
  • Meanwhile, heat butter in a medium-size saucepan. Add flour; cook until bubbly.
  • Remove from heat; gradually stir in milk until smooth.
  • Return to heat; cook until thickened, stirring constantly.
  • Stir in dill and the remaining 1/2 teaspoon salt.
  • Spoon over meatballs.
  • Serve with hot buttered noodles, if you wish.

Nutrition Facts : Calories 455.7, Fat 34.5, SaturatedFat 15.7, Cholesterol 147.5, Sodium 1009.3, Carbohydrate 10.9, Fiber 0.4, Sugar 0.5, Protein 24.3

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