GERMAN MEATBALLS , BUTTERMILK GRAVY & SPATEZLE
Nancy J. Patrykus
comes directly from:
The Avon International Cook Book published in the 80.
Julia S. of Munich,Germany
I received this cook book from
my dearest,and VERY long time friend Avon Edith in Hometown,Ill.
1/4 cdry bread crumbs, fine
3/4 conion, finely chopped
1 1/2 tspprepared mustard
1 1/2 lbground beef
1 Tbspcooking oil
1 mediumonion, sliced
1/4 call purpose flour
·hot cooked noodles or spaetzle
1 1/4 tspsalt
How to Make GERMAN MEATBALLS , BUTTERMILK GRAVY & SPATEZLE
- Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt and dash pepper.
- Add meat; mix well.
- Shape into 30 1 1/2 inch meatballs.
- In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done.
- Remove meatballs, reserving 2 tablespoons drippings.
- Add sliced onion; cook until tender.
- Stir together flour, 1/4 teaspoon salt and buttermilk; add to skillet.
- Cook and stir until thickened and bubbly.
- Reduce heat.
- Return meatballs to skillet.
- Cook 2 minutes.
- Serve with hot cooked noodles or spaetzle.
- Spaetzle: 2 cups all-purpose flour, 1 teaspoon salt, 2 eggs, 3/4 cup milk.
- In a mixing bowl combine flour and salt.
- Mix eggs and milk; stir into flour mixture.
- Place batter in coarse-sieved deep-fat frying basket or colander with 1/4 inch holes.
- Hold over kettle of boiling salted water.
- Press the batter through the deep-fat frying basket or colander with the back of a wooden spoon or rubber spatula.
- If the dough is too thick to push through, thin it with a little milk.
- Cook and stir for 5 minutes; drain.
- Keep warm.