German Meatballs And Spaetzle

• German Meatball Ingredients
• 1 lb ground beef
• 1 whole egg
• 1/4 cup fine dry breadcrumb
• 1/4 cup milk
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1 dash black pepper
• Sauce Ingredients
• 1 (10 ounce) can beef broth
• 1 cup diced mushroom
• 1/2 cup onion, chopped
• 1 cup sour cream
• 1 tablespoon all-purpose flour
• 1/2 - 1 teaspoon caraway seed
• Spaetzle Ingredients
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 whole eggs, well beaten
• 1/2 cup milk
• Topping Ingredients
• 1/4 cup fine dry breadcrumb
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 teaspoon garlic powder

1. Begin with the German meatballs: Combine all ingredients in a large mixing bowl and shape into about 24 (1 1/2-inch round) meatballs. Brown the meatballs in a large skillet over medium heat, making sure to drain well as you cook the meaty mixture. Add beef broth, mushrooms, and onion. Simmer, covered, for about 30 minutes.
2. In a small mixing bowl, blend sour cream, flour, and caraway seed. Add to the simmering broth and meatballs.
3. Cook, stirring occasionally, for about 8 minutes, or until the sauce has thickened.
4. Meanwhile, prepare the spaetzle by sifting together the flour and salt in a large mixing bowl. Add the eggs and milk and beat well. Place in a coarse-sieved colander and sieve (pushing the batter through the holes of the colander) directly over a rapidly boiling pot of lightly salted water. Cook for about 5 minutes, drain.
5. Sprinkle spaetzle with a mixture of fine breadcrumbs, garlic powder and melted butter.
6. Place a large portion of the spaetzle on a serving platter and hollow out a well in the center. Spoon meatballs and sauce in the center of the spaetzle and serve warm.

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Taken from www.food.com/recipe/german-meatballs-and-spaetzle-306057 (may not work)