German Meatballs with Spaetzle

Ingredients:
1 beaten egg
1/4 cup milk
1/4 cup dry bread crumbs
1 Tbsp chopped parsley
1/4 tsp poultry seasoning
1 pound ground chuck
1 1/2 good beef stock
1 4 ounce can sliced mushrooms, drained
1/2 cup finely diced onion
1 cup dairy sour cream
1 Tbsp all purpose flour
1/2 to 1 tsp caraway seed
Spaetzle


Instructions:
Combine egg and milk; stir in crumbs, parsley, poultry seasoning, 1/2 tsp salt,and dash  pepper. Add meat; mix well. shape in twenty-four 1 1/2 inch meatballs. In skillet, brown meatballs; drain fat. Add stock, mushrooms, and onion. Cover; simmer 30 minutes.
Blend sour cream, flour, and caraway seed; stir into meat balls and sauce in skillet. Cook and stir till thickened. Serve with spaetzle. Sprinkle with chopped parsley, if desired. Makes 4 to 6 servings


Spaetzle:
Mix 2 cups all-purpose flour and 1 tsp salt. Add 2 beaten eggs and 1 cup milk; beat well. Let rest 5 to 10 minutes. Place batter in coarse sieve or China-cap (a deep-fryer basket also works well). Hold over stock pot of rapidly boiling salted water. Press batter through sieve. Cook and stir 5 minutes; drain.