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.
- egg, beaten
- 1/4 c
- 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
- hot cooked noodles or spaetzle
- 1 1/4 tsp
How to Make GERMAN MEATBALLS , BUTTERMILK GRAVY & SPATEZLE
- 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.