German Meatballs and Spaetzle
Savor the heartwarming flavors of traditional German cuisine with this recipe for German Meatballs and Spaetzle. Juicy, tender meatballs made from a flavorful blend of ground beef, pork, and aromatic seasonings are perfectly browned in buttery goodness. They're paired with homemade spaetzle, a classic German noodle created from a simple dough of flour, eggs, and milk, cooked to pillowy perfection and lightly sautéed in butter for a golden finish. Infused with hints of parsley and optional nutmeg, this dish is the ultimate comfort food, offering a delightful balance of rich, savory meatballs and delicate, buttery noodles. Serve this hearty meal as a centerpiece for a cozy family dinner or a festive Oktoberfest celebration, and enjoy an authentic taste of Germany in your kitchen!
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 1 large Onion, finely chopped
- 100 g Bread crumbs
- 1 large Egg
- 60 ml Milk
- 2 tablespoons Parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 250 g All-purpose flour
- 3 large Eggs
- 125 ml Milk (for spaetzle)
- 0.25 teaspoon Nutmeg (optional)
- 1 teaspoon Salt (for spaetzle dough)
- 1 tablespoon Salt (for boiling water)
- 2 tablespoons Butter (for spaetzle)
Instructions
In a large mixing bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, milk, parsley, salt, and black pepper. Mix thoroughly using your hands or a spatula until well combined.
Form the meat mixture into golf-ball-sized meatballs and set aside on a plate.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the meatballs in batches, cooking for 6–8 minutes, turning occasionally until browned on all sides and cooked through. Remove cooked meatballs and keep warm.
To prepare the spaetzle, whisk together the flour, eggs, milk, nutmeg (if using), and salt in a large bowl until the mixture is smooth and forms a thick batter.
Bring a large pot of water to a boil. Add the tablespoon of salt to the water.
Using a spaetzle maker, colander, or slotted spoon, press the spaetzle batter through the holes directly into the boiling water. Work in batches if necessary.
Cook the spaetzle for 2–3 minutes, or until they float to the surface. Use a slotted spoon to remove the spaetzle and transfer them to a plate.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the cooked spaetzle and toss to coat evenly. Lightly sauté for 2–3 minutes until golden in spots.
Serve the cooked meatballs over the buttery spaetzle, garnished with additional parsley if desired. Enjoy your comforting German meal!
Nutrition Facts
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3268 mg | 142% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 182 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
