German Meatballs With Spaetzle Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, breadcrumbs, onions, egg, salt, pepper, and nutmeg. Mix well until all ingredients are evenly incorporated.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.Heat oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes.
• STEP 4.Meanwhile, bring a large pot of salted water to a boil. Add the spaetzle noodles and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
• STEP 5.In the same skillet used for the meatballs, melt butter over medium heat. Add the cooked spaetzle noodles and sauté until golden brown and crispy, about 5-7 minutes.
• STEP 6.Serve the meatballs on top of the crispy spaetzle noodles and garnish with chopped parsley, if desired. Enjoy!

Cooking Tips

• For extra flavor, you can add minced garlic and chopped fresh herbs to the meatball mixture.
• To make the spaetzle noodles, you can use a spaetzle maker or a colander with large holes to press the dough through.
• If you don't have breadcrumbs, you can use crushed crackers or panko instead.
• To make the meatballs ahead of time, you can shape them and refrigerate for up to 24 hours before cooking.
• Leftover meatballs and spaetzle can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover meatballs and spaetzle can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can microwave the meatballs and spaetzle until heated through, or you can sauté them in a skillet with a little butter or oil.
• Serve the German meatballs with spaetzle as a main dish with a side of sauerkraut or a green salad.
• You can also serve them as an appetizer or party snack by skewering the meatballs with toothpicks and serving them with a dipping sauce.