German Meatballs With Spaetzle

1. 1

   Cook spaetzle according to package directions. Drain.

2. 2

   Meanwhile, in a saucepan combine the meatballs, broth, mushroom pieces, and chopped onion. Bring to a boil, reduce heat and simmer, covered, 15 to 20 minutes.

3. 3

   In a small bowl, combine, stirring well, the sour cream, flour, and caraway seeds. Stir into meatballs mixture. Cook and stir until thickened and bubbly. Cook one minute longer.

4. 4

   Spoon meatballs over the spaetzle and garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.