Colorful Spaetzle Pot

Summary

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

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Instructions

1. Steam the chopped onions in 1 tablespoon of oil until soft.
2. 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.
3. 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.
4. Cook the spaetzle, rinse in cold water and drain well.
5. Mix the minced meat with the steamed onion, garlic, eggs and breadcrumbs. Season well with salt, pepper and paprika.
6. Shape 16 balls of roughly the same size and fry them in the remaining oil over medium heat for about 10 minutes.
7. 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.
8. In the meantime, wash, pluck and finely chop the parsley. Sprinkle the finished dish with the parsley.