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.

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 a type of pasta or dumpling or noodles. Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule of thumb is to use a number of eggs equal to the number of servings, plus one. Water is often added to produce a runnier dough.

“Königsberger Klopse is a traditional German dish that originated in the city of Königsberg. Today, it is known and loved throughout Europe, and it's particularly famous onboard the Uniworld fleet, where it often makes an appearance at lunchtime.”

These are considered to be national dishes. Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

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.

Make Ahead and Freezing Instructions:

To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator. To Freeze: Homemade spaetzle freezes well for 3 or 4 months. Thaw overnight in the refrigerator before rewarming.

The richness and intensity of the cheese, combined with the soft, comforting texture of the spätzle, requires a wine that can balance these strong flavors without overpowering them. A dry German Riesling would be an excellent choice for pairing with Käsespätzle.

German Spätzle, from German dialect, diminutive of Spatz sparrow, dumpling.

Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.

Is spaetzle Swiss or German? ›

Spaetzle is a kind of an egg noodle pasta dish that is popular in Germany, Switzerland, Austria, and Hungary. It means “l*ttle Sparrows” in old German.

It is estimated that the first carnival troupe was organised in 1887. In the Apartheid years the Cape Minstrels sang songs like "Dis'n nuwe jaar" ("It's a new year"), and many local songs, which were more true to the Cape Province and the local milieu.

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. Basically, they eat them as open-faced sandwiches.

Although Germans don't eat pancakes like the British or Americans on Shrove Tuesday, if you step out into the Karneval celebrations you might see someone making the most of the day before Lent by indulging in a sort of jam donut, often called a Krapfen, a Kreppel, or a Berliner Pfannkuchen ('Berlin Pancake').

When dining with Germans, be especially mindful of proper manners. They eat continentally—with the fork in the left hand (tines down) and knife in the right hand throughout.