German Meatballs and Spaetzle Recipe - Food.com (2024)

FAQs

What do Germans eat with spaetzle? ›

Spaetzle—also spelled spätzle—originates from Swabia, a region of southwest Germany, and served with hearty dishes like schnitzel and goulash.

All-purpose white flour, eggs, water, and salt. Some people actually make them with only 3 ingredients: flour, eggs, and salt. No water. German Spaetzle made without water is a lot more yellow and has a stronger taste, however, they are much harder to press through the scraper or Spaetzle press.

My make-ahead Spaetzle noodles can be formed and boiled up to 3 days ahead. Try my Spaetzle-making trick using a colander if you don't have (or want to invest in) special equipment to make this classic German side dish recipe.

I've served the dumplings plain with melted butter and chopped chives. I've crisped them in a pan of brown butter and almonds. I've topped them with hearty beef stew. But layered with cheese and caramelized onions is still my favorite variation.

Spätzle is the Swabian and Alsacian diminutive of Spatz, thus literally "little sparrow". They are also known as Knöpfle (diminutive of button). In Switzerland they are called Spätzli or Chnöpfli, in Hungarian Nokedli or Csipetke, in Slovenian Vaseršpacli or vodni žličniki and in Ladin Fierfuli.

Subtlety is key here. Taking a step up from whites, there's the Pinot Noir Linticlarus. Elegant and a bit crunchy, count on this wine to cut through most lighter foods. For a bit more oomph of body, ripeness of fruit and smoothness of tannins, go for the Lagrein Linticlarus.

While the ingredients to make the two are quite similar, the processes aren't so much. To make pasta, you form a firm dough that is kneaded, rested, rolled and shaped however you like. On the other hand, spaetzle is a sort of sticky, wet batter that doesn't hold it's shape like a ball of pasta dough would.

Place a cheese grater (smooth side up, grating side down towards the water) over the pot. Once the water is boiling, spoon some of the sticky dough (about 1/2 cup) on top of the grater. Use a wooden spoon or a pastry scraper to rub the dough through the holes and into the water.

wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium. 405 indicates that approximately 405 milligrams of minerals are contained in 100 grams of flour.

Spaetzle Ingredients

Flour – All-purpose flour will work. If you only have bread flour, you will need to add 5% more water. Water – Tap water works fine with this. Salt – I like to use sea salt, but any salt will do.

How do you know when spaetzle is done? ›

Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water. Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top.

My Spaetzle are mushy and soggy - There might be too much liquid in your dough. Try adding more flour. Another method you could use is to have a bowl of cold water next to your pan. Once you have cooked your Spaetzle you can shock them in the cold water.

However, here are some traditional ways that Germans eat their Brötchen: for breakfast: you can find fresh bread rolls in every bread basket on German breakfast tables. Germans cut them in half horizontally, smear butter on them, and top them with jams, honey, quark, sliced cheese, or cold cuts.

Spätzle are loved in Germany and are part of its identity and cooking-culture. Although Spätzle are served and enjoyed throughout Germany, they are considered a specialty of the Swabian (Schwaben) region.