A delightful twist on the classic German meatballs and spaetzle, offering a rich and creamy flavor.
Combine the ground beef, egg, milk, parsley, salt, poultry seasoning, and black pepper in a mixing bowl. Form into meatballs.
Ensure the meatballs are uniform in size for even cooking.
Brown the meatballs in a skillet over medium heat. Drain any excess fat.
Use a non-stick skillet to prevent sticking.
Add beef broth, mushrooms, and onion to the skillet. Simmer covered for 30 minutes.
Stir occasionally to prevent sticking.
Mix sour cream, flour, and caraway seed in a small bowl. Add to the skillet and cook until the sauce thickens.
Whisk the mixture well to avoid lumps.
Combine flour, salt, eggs, and milk in a bowl to make the spaetzle batter.
The batter should be smooth and slightly thick.
Push the batter through a colander into boiling salted water. Cook for 5 minutes and drain.
Use a colander with large holes for best results.
Toss the cooked spaetzle with melted butter and garlic powder.
Ensure the spaetzle is evenly coated.
Serve the meatballs and sauce over the spaetzle. Enjoy warm.
Garnish with fresh parsley for a touch of color.
