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Spaetzle Noodles with Konisberger Meatballs, Vegetables and Gravy

Spaetzle is one the most beloved and time-honored dishes of eastern and central Europe, dating back to at least 1725. Spaetzle is such an important part of the region’s cultural identity that songs and poems have been composed in its honor. You can even visit the Spaetzle Museum in Upper Swabia, Germany.

Spaetzle is particularly fun and easy to make at home. You don’t need a pasta roller or other special equipment, just a mixing bowl and colander. Spaetzle is delicious served plain with butter or cheese, or as a side dish for traditional fare like goulash, bratwurst, or königsberger (meatballs). My take on this classic incorporates seasonal vegetables from our home garden.

Ingredients

Units Scale

Spaetzle Dough-

1 ½ cup sifted Redeemer flour
½ cup milk
¾ teaspoon salt
¾ teaspoon nutmeg
3 eggs

Vegetables and Gravy-

4 small carrots chopped into two-inch sticks
1 cup pearl onions, or 1 cup of regular onions, quartered or halved.
1 pint of shishito peppers or other mild peppers
1 pint crimini or other mushrooms
4-6 crushed garlic cloves
4 cups beef or chicken stock
3 tablespoons flour
3 tablespoons butter
1/4 cup minced fresh parsley

Konisberger Meatballs-

  • 1/2 pounds ground pork
  • 1/2 pound ground beef
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup minced onion
  • 3 cloves minced garlic
  • 2 eggs
  • 1/2 cup bread crumbs
  • 1/4 cup minced parsley
  • 1 1/2 tablespoons of butter for sautéing the onions

Instructions

Spaetzle Dough-

Note: adjust cooking times based on the size of vegetables and how firm or soft you like them.

  1. Bring 4 cups of stock to a simmer.
  2. Add the onions and garlic , then the carrots, as these take longer to cook.
  3. After 3-4 minutes, add mushrooms, peppers and parsley
  4. While the vegetables are cooking, make your roux by thoroughly combining flour and butter in a pan over medium heat.
  5. Once vegetables are cooked, strain the stock and gradually add to the roux until desired consistency is achieved. You may need to add extra water if there’s not enough stock remaining.

Vegetables and Gravy-

Note: adjust cooking times based on the size of vegetables and how firm or soft you like them.

  1. Bring 4 cups of stock to a simmer.
  2. Add the onions and garlic , then the carrots, as these take longer to cook.
  3. After 3-4 minutes, add mushrooms, peppers and parsley
  4. While the vegetables are cooking, make your roux by thoroughly combining flour and butter in a pan over medium heat.
  5. Once vegetables are cooked, strain the stock and gradually add to the roux until desired consistency is achieved. You may need to add extra water if there’s not enough stock remaining.

Konisberger Meatballs-

  1. Sauté onions and garlic in butter until softened and just beginning to brown.
  2. Combine all other ingredients in a bowl.
  3. Once the onions and garlic are done sautéing, mix all the ingredients together and shape it into 1-2 inch balls.
  4. Roast in the oven at 350° for about 15 minutes, or until the internal temperature is 140°.
  • Author: Ben Lester

Find it online: https://localgrain.org/spaetzle-noodles-with-konisberger-meatballs-vegetables-and-gravy/