Colorful Spaetzle Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 4 tablespoon oil
- 1 leek, medium-sized
- 250 g carrot (s)
- 50 g mushrooms
- 125 ml wine, white, dry
- 125 ml meat stock
- 250 ml cream
- 250 g spaetzle
- 600 g minced meat, mixed
- 1 clove garlic
- 1 bunch parsley
- 2 egg (s)
- 3 tablespoon breadcrumbs
- salt
- pepper
- 1 pinch (s) paprika powder
Print Recipe
Pin Recipe Instructions
- Steam the chopped onions in 1 tablespoon of oil until soft.
- Cut the leek into pieces approx. 1 cm wide. Quarter the carrots and cut into small pieces. Blanch carrots in boiling salted water for 4 minutes, leek for 3 minutes, rinse, drain.
- Quarter the mushrooms and sauté with half of the fried onion cubes for 5 minutes. Deglaze with wine, add the stock and cream, cover and simmer for about 15 minutes.
- Cook the spaetzle, rinse in cold water and drain well.
- Mix the minced meat with the steamed onion, garlic, eggs and breadcrumbs. Season well with salt, pepper and paprika.
- Shape 16 balls of roughly the same size and fry them in the remaining oil over medium heat for about 10 minutes.
- Season the sauce with salt and pepper. Mix in the carrots, leek and spaetzle. Add meatballs and let everything steep for about 10 minutes over low heat.
- In the meantime, wash, pluck and finely chop the parsley. Sprinkle the finished dish with the parsley.
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