Sauerbraten Meatballs And Spaetzle Recipe
Ingredients:
1 1/2 lb. ground round1 egg
1 sm. onion, minced
Pinch of thyme
Pinch of powdered cloves
1 1/2 tsp. garlic salt
2 c. water
3 tbsp. vinegar
3 tbsp. catsup
2 tsp. brown gravy coloring (Gravy Master)
1/2 tsp. powdered cloves
1 bay leaf
2 tbsp. brown sugar
Salt and pepper
Flour or cornstarch
Cooking Directions:
Combine all meatball ingredients. Shape into small meatballs. Spread on shallow pan and place in broiler, turning once to brown.In saucepan, combine all gravy ingredients except thickening. Heat to boiling. Add meatballs. Cover and simmer 15 minutes. Uncover and thicken.
SPAETZLE:
Mix 1 cup of flour and 1 egg. Add sprinkle of salt and milk to make gummy texture. Cut with knife into boiling salted water (cut size according to preference). Cook until dumplings rise to top of water.
Serve with red cabbage.
Other Recipes you might like:
Hearty Skillet Supper, German Meatballs & Spaetzle, German Meatballs With Spaetzle, Meatballs With Buttermilk Gravy, Oriental Chi Chow, Tom's Chi-vegetable Pizza
