german meatballs , buttermilk gravy & spatezle

How To Make german meatballs , buttermilk gravy & spatezle

• 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.
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