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Austrian Meatballs & Spaetzle

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 by 9 people
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Makes: 8  servings Prep 15 mins Cook 25 mins
Austrian Meatballs & Spaetzle
Nutrition Facts

Servings Per Recipe 8

  • Amount Per Serving
  • cal.(kcal)491
  • Fat, total(g)20
  • chol.(mg)131
  • sat. fat(g)7
  • carb.(g)36
  • fiber(g)2
  • pro.(g)31
  • sodium(mg)361

Percent Daily Values are based on a 2,000 calorie diet

  • 1 10 1/2ounce  spaetzle (German dumplings)
  • 1 10 ounce package brown mushrooms, trimmed and cleaned
  • 2 shallots, peeled
  • 2 cloves garlic, peeled
  • 1 pound  ground beef
  • 1 pound  ground pork
  • 1/2 cup  plain bread crumbs
  • 1 large egg
  • 1 teaspoon  dried sage
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 2 tablespoons  olive oil
  • 1 14 1/2ounce can light and low-sodium beef broth
  • 2 tablespoons  all-purpose flour


1. Heat a large pot of lightly salted water to boiling. Add spaetzle and cook 25 minutes, following package directions.

2. 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.

3. 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.

4. 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.

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