Subj : BH&G 2185
To   : ALL
From : DAVE DRUM
Date : Tue Mar 23 2021 16:43:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Austrian Meatballs & Spaetzle
 Categories: Breads, Mushrooms, Beef, Pork, Meatballs
      Yield: 8 Servings
 
 10 1/2 oz Spaetzle (German dumplings)
     10 oz Pkg brown mushrooms; trimmed
           - cleaned
      2    Shallots; peeled
      2 cl Garlic; peeled
      1 lb Ground beef
      1 lb Ground pork
    1/2 c  Plain bread crumbs
      1 lg Egg
      1 ts Dried sage
    1/2 ts Salt
    1/4 ts Black pepper
      2 tb Olive oil
 14 1/2 oz Can beef broth
 
  Heat a large pot of lightly salted water to boiling. Add
  spaetzle and cook 25 minutes, following package
  Meanwhile, combine 1 cup of the mushrooms, the shallots
  and garlic in a food processor or mini chopper. Pulse to
  finely chop. Transfer to a large bowl and add ground beef
  and pork, bread crumbs, egg, dried sage, salt and pepper.
  Mix just until combined. Shape into 32 meatballs, using 2
  tablespoons mixture for each.
  
  Heat oil in large, lidded nonstick skillet over
  medium-high heat. Add meatballs to skillet; it will be a
  tight fit. Brown meatballs, turning occasionally. Slice
  remaining mushrooms and add to skillet with all but 1/4
  cup of the beef broth. Cover skillet; reduce heat to
  medium-low. Simmer 15 minutes.
  
  Mix flour into reserved broth. With a slotted spoon,
  remove meatballs from skillet. Stir flour mixture into
  skillet. Simmer 3 minutes, until thickened. Drain
  spaetzle. Transfer to a platter. Stir meatballs back into
  sauce in skillet, then spoon over spaetzle and serve.
  
  Family Circle | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... We do NOT serve women! You must bring your own!
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