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Ingredientes
- 1 lb Grnd Beef
- 1 whl Egg
- 1/4 c. Fine dry Breadcrumbs
- 1/4 c. Lowfat milk
- 1 Tbsp. Fresh Parsley, minced
- 1/2 tsp Salt
- 1/4 tsp Poultry Seasoning
- 1 dsh Black Pepper
- 1 can (10-ounce) Beef Broth
- 1 can (3-ounce) Mushroom Pcs, liquid removed
- 1/2 c. Onion, minced
- 1 c. Lowfat sour cream
- 1 Tbsp. All-purpose Flour
- 1/2 tsp Caraway Seeds, (up to 1)
- 2 c. All-purpose Flour
- 1 tsp Salt
- 2 whl Large eggs, well beaten
- 1/2 c. Lowfat milk
- 1/4 c. Fine Dry Breadcrumbs
- 2 Tbsp. Butter or possibly Margarine, melted
Direcciones
- How about a little German tonight Okay, I'll be right over. Just kidding, which's a different list. As usual, The Cook and Kitchen Staff are talking about good food and you're preparing it, in a most traditional manner, as we continue to offer you some of the best one-dish meals from our "Creative Casserole" collection.
- We've offered a variation of our typical ingredient listing in order for you to readily visualize the preparation method. Which's our way of saying, do not be intimidated by the simultaneous preparation of your meatballs, sauce, and spaetzle. Try it; you'll like it!
- Begin with the German meatballs: Combine all ingredients in a large mixing bowl and shape into about 24 (1 1/2-inch round) meatballs. Brown the meatballs in a large skillet over medium heat, making sure to drain well as you cook the meaty mix. Add in beef broth, mushrooms, and onion. Simmer, covered, for about 30 min.
- In a small mixing bowl, blend lowfat sour cream, flour, and caraway seed. Add in to the simmering broth and meatballs. Cook, stirring occasionally, for about 8 min, or possibly till the sauce has thickened.
- Meanwhile, prepare the spaetzle by sifting together the flour and salt in a large mixing bowl. Add in the Large eggs and lowfat milk and beat well. Place in a coarse-sieved colander and sieve (pushing the batter through the holes of the colander) directly over a rapidly boiling pot of lightly salted water.
- Cook for about 5 min, drain.
- Sprinkle spaetzle with a mix of fine breadcrumbs and melted butter.
- Place a large portion of the spaetzle on a serving platter and hollow out a well in the center. Spoon meatballs and sauce in the center of the spaetzle and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 5 servings | |
| Calories 631 | |
| Calories from Fat 299 | 47% |
| Total Fat 33.61g | 42% |
| Saturated Fat 15.82g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 959mg | 40% |
| Potassium 485mg | 14% |
| Total Carbs 51.96g | 14% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.16g | 3% |
| Protein 28.66g | 46% |
