- 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
- 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.
- 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.
- Cook the spätzle accordingly to the package instructions.
- 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
