German Meatballs , Buttermilk Gravy & Spatezle Recipe

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GERMAN MEATBALLS , BUTTERMILK GRAVY & SPATEZLE

Nancy J. Patrykus

By
@Finnjin

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.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6

Ingredients

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

Step-By-Step

1Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt and dash pepper.

2Add meat; mix well.

3Shape into 30 1 1/2 inch meatballs.

4In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done.

5Remove meatballs, reserving 2 tablespoons drippings.

6Add sliced onion; cook until tender.

7Stir together flour, 1/4 teaspoon salt and buttermilk; add to skillet.

8Cook and stir until thickened and bubbly.

9Reduce heat.

10Return meatballs to skillet.

11Cook 2 minutes.

12Serve with hot cooked noodles or spaetzle.

13Spaetzle: 2 cups all-purpose flour, 1 teaspoon salt, 2 eggs, 3/4 cup milk.

14In a mixing bowl combine flour and salt.

15Mix eggs and milk; stir into flour mixture.

16Place batter in coarse-sieved deep-fat frying basket or colander with 1/4 inch holes.

17Hold over kettle of boiling salted water.

18Press the batter through the deep-fat frying basket or colander with the back of a wooden spoon or rubber spatula.

19If the dough is too thick to push through, thin it with a little milk.

20Cook and stir for 5 minutes; drain.

21Keep warm.

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy
Hashtags: #Meatballs, #german