• 1 onion, chopped
  • 4 tablespoons olive or canola oil
  • 1 leek, cleaned and cut into small pieces
  • 250 grams (1⁄2 pound) carrots, diced
  • 250 grams (1⁄2 pound) mushrooms
  • 1⁄8 liter (1⁄2 cup) broth or stock
  • 1⁄4 liter (1cup) cream
  • 250 grams (1⁄2 pound) Spätzle
  • 600 grams (1 1⁄2 pounds) ground beef, chicken, or turkey
  • 1 clove garlic
  • 1 bunch parsley
  • 2 eggs
  • 3 tablespoon bread crumbs
  • Salt and pepper
  1. Cook the onion in 1 tablespoon of the oil in a large pot until it is soft. Turn off the heat and set aside. Meanwhile, blanch the leeks and carrots in salted water for 3 and 4 minutes, respectively, and then rinse in cold water and dry. Wash and cut the mushrooms in half.
  2. Remove half of the cooked onion to a bowl, and return the pan to medium heat. Add the mushrooms and braise for 5 minutes. Add the broth to the pan, scraping up the browned bits on bottom. Add the cream and cook covered, on low, for 15 minutes.
  3. Cook the spätzle accordingly to the package instructions.
  4. Mix the meat, reserved onion, eggs, bread crumbs, salt and pepper and shape into 16 equal-sized balls. Fry in the remaining 3 tablespoon of oil at medium heat for 10 minutes. Add the salt and pepper to the vegetable cream sauce, then mix with meatballs. Serve ladled over cooked spätzle.

Makes 4 servings


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