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Austrian Meatballs and Spaetzle

Austrian Meatballs and Spaetzle

The German spaetzle is a type of dumping that goes with just about anything. For this recipe, we paired it up with some Austrian meatballs. Here is the foolproof recipe of how to make it at home:

spaetzle

  • 1 package of brown mushrooms
  • 2 cloves of garlic
  • 1 package of spaetzle
  • 1 pound of ground beef
  • 2 shallots
  • ½ cup of bread crumbs
  • 1 egg
  • 1 pound of ground pork
  • ½ tsp of salt
  • 2 tbsp of olive oil
  • ½ tsp of black pepper
  • 1 can of beef broth
  • 2 tbsp of all-purpose flour

Austrian Meatballs and Spaetzle

First of all, take a large pot, fill it with water, add a pinch of salt and then bring it to a boiling. Add in the spaetzle and cook it for 25 minutes, following the directions from the package. Meanwhile, combine the shallots, garlic and one cup of mushrooms in a food processor. Chop them finely. Take a large bowl and transfer them in along with the ground beef and pork. Mix them together then add the eggs, bread crumbs, salt and pepper. Combine all of the ingredients and then form small meatballs, using 2 tablespoons of mixture for each.

Secondly, add the oil in a large skillet over medium heat. Add in the meatballs and cook them until they are brown, turning them from time to time. Slice your remaining mushrooms and then add them to the skillet with ¼ cup of the beef broth. Let them simmer for 15 minutes and cover the skillet.

Lastly, mix in the flour into the remaining broth. Remove the meatballs form the skillet, the stir in the flour mixture in. Let it simmer until it thickens. Drain the spaetzle, transfer it to a platter, then stir in the meatballs to the sauce in the skillet. Now, add the meatballs and sauce onto the spaetzle and serve.

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