german meatballs , buttermilk gravy & spatezle

How To Make german meatballs , buttermilk gravy & spatezle

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