HomeRecipes Pasta/Pizza The Daring Cooks Challenge – handmade spätzle (with meatballs in cream sauce)

The Daring Cooks Challenge – handmade spätzle (with meatballs in cream sauce)

Comments : 3 Posted in : Pasta/Pizza, Quick and Simple, Recipes, Sauces, Tested Recipes on by : salernos Tags: , , , , , , , , ,

Spätzle with meatballs in cream sauce


This month’s challenge was to make noodles, with a suggestion for Spätzle.  A long (long) time ago I lived in Germany for several years and became very fond of them but although I’ve made lots of other types of noodles,  for some reason just never tried these.  I know my choice of meatballs in cream sauce really isn’t traditional with them, there was the usual time crunch and I had some ready made meatballs on hand that could be made quickly.  Thanks for the great idea and I will be making these more often (and with more traditional meals – maybe schnitzel) now that I know how quick and easy they are!
Steph from Stephfood was our Daring Cooks’ July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!
I followed the recipe given by Steph for the Spätzle but instead of the sauce she provides, I made the weekday meal version – prefab meatballs with a simple cream sauce to serve with them.
Spätzle:

Boiling the spätzle


Draining


Meatballs and Cream Sauce
Ingredients:
1 lb fully cooked meatballs (purchased or your favorite recipe)
1 medium onion finely chopped
2 TBS butter
2 TBS flour
1 TBS Better than Bullion (or 1 teaspoon bullion granules)
2 cups milk or half and half
Procedure:
Heat and brown the meatballs in a large skillet adding a little oil if needed, then remove and set aside.  Add the onion to the skillet and brown well (add a little more oil if there is not enough fat from the meatballs).

Saute the onions and meatballs


Add the butter and stir in the flour and cook until it is lightly browned.

Make the sauce


Stir in the Better than Boullion or bouillon granules then add the milk or half and half. Cook and stir until thickened and bubbly. Return the meatballs to skillet and heat through, about 1 minute.

3s COMMENTS

3 thoughts

  • July 15, 2011 at 6:37 am

    I’ve never had spatzle with meat balls, what a great idea!

  • Jo
    July 15, 2011 at 12:55 pm

    The meatballs look wonderful and I imagine they must have been great with the spatzle!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.