When we bought our house some things were left here. I found this recipe in a church cookbook from the 70s. My grandmom submitted this recipe and it is not something she ever made in my lifetime so I was excited to try it.
-Jenn Lineman Blank
Read more of her recipes here. Check out her recipes and ideas on Instagram @MillenialMomsKitchen!
Ingredients
1 beaten egg
1/4c milk
1/4c fine seasoned bread crumbs
1 Tbsp parsley
1/4 tsp poultry seasoning
1 lb ground beef
10.5 oz can of condensed beef broth
4oz can mushrooms, drained
1/4c chopped onion
1c sour cream
1 Tbsp flour
1/2 tsp caraway seeds
Directions
1. Combine egg, milk, bread crumbs, salt, pepper, parsley, and poultry seasoning.
2. Add egg mixture to a large bowl with the ground beef and mix .
3. Form 1-1/2 inch meatballs – makes about 12.
4. Brown meatballs in a pan and then drain fat.
5. Add broth, mushrooms, and onion, bring to a boil and lower heat.
6. Cover and simmer for 30 minutes.
7. Stir together sour cream, flour and caraway seeds.
8. Add sour cream mixture to meatballs and cook until sauce thickens.
9. Serve over Spaetzle and garnish with more parsley.
Featured Photos & Video courtesy of Jenn Lineman Blank.
