German Meatballs with Spaetzle
Experience the comforting flavors of traditional German cuisine with this recipe for German Meatballs with Spaetzle, a hearty dish that’s perfect for cozy dinners. Juicy, tender meatballs made with a savory blend of ground beef, pork, onion, garlic, and warm spices are simmered in a rich and creamy beef broth sauce. Paired with homemade spaetzle—delightfully chewy egg noodles that are simple to prepare—this dish promises authentic flavors and satisfying textures in every bite. Whether you're feeding the family or hosting a festive Oktoberfest celebration, this classic combination of meaty indulgence and pillowy pasta will transport your taste buds straight to Germany. Serve it all together with fresh parsley for a stunning and delicious meal!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 1 Egg
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Parsley, chopped
- 0.25 tsp Nutmeg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 2 cups Beef broth
- 0.5 cup Heavy cream
- 2 cups Spaetzle flour (or all-purpose flour)
- 3 Eggs (for spaetzle)
- 0.5 cup Milk
- 0.5 tsp Salt (for spaetzle batter)
- 1 pinch Salt (for boiling water)
- 2 tbsp Butter (optional for spaetzle tossing)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, chopped onion, minced garlic, parsley, nutmeg, salt, and black pepper. Mix thoroughly but do not overwork the meat.
Using your hands or a scoop, shape the meat mixture into 1.5-inch meatballs and place them on a plate or tray. You should have about 16–20 meatballs.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through. This should take about 10–12 minutes. Remove meatballs from the skillet and set aside.
Using the same skillet, sprinkle in the flour and whisk for 1–2 minutes until lightly browned. Gradually add the beef broth while whisking constantly to prevent lumps.
Stir in the heavy cream and bring the sauce to a simmer. Cook for 5–7 minutes, stirring occasionally, until thickened. Return the meatballs to the skillet, coating them in the sauce. Reduce heat to low and keep warm.
To make the spaetzle, whisk together the flour, eggs, milk, and salt in a large bowl until you have a smooth, thick batter.
Bring a large pot of water to a boil and add a pinch of salt. Using a spaetzle maker or a colander with large holes, press the batter into the boiling water in small batches. Cook for 2–3 minutes, or until the spaetzle floats to the surface. Use a slotted spoon to transfer the cooked spaetzle to a plate.
If desired, toss the cooked spaetzle with 2 tablespoons of melted butter for added flavor and to prevent sticking.
Serve the meatballs and sauce over a bed of warm spaetzle. Garnish with additional parsley if desired. Enjoy your hearty German meal!
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 1599 mg | 70% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.1 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 123 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 663 mg | 14% | |
*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.
