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.


pinch tips: How to Use a Meat Thermometer


Rating:

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

Directions Step-By-Step

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.

About this Recipe

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