German Meatballs With Spaetzle

For the meatballs:
1 egg, beaten
1/4 c. milk
1/4 c. soft bread crumbs
1 Tbsp. chopped parsley
1/2 tsp.dill weed
1/2 tsp. salt
Dash pepper
1 lb. ground beef

For the sauce:
1 (12-14-oz.) can beef broth
3-oz. can chopped mushrooms, drained
1/2 c. chopped onion
1 c. sour cream
1 Tbsp. flour
1 tsp. dill weed

Spaetzle, for serving

To make the meatballs: Combine egg, milk, bread crumbs, parsley, salt, 1/2 tsp. dill weed and pepper. Add ground beef and mix gently but well. Shape into 24 (1- 1/2") balls. Brown meatballs in vegetable oil; drain fat.

Add broth, mushrooms & onion to the pan. Cover & simmer for 30 min. Combine sour cream, flour and 1 tsp. dill weed. Stir into broth. Cook & stir until mixture thickens & bubbles. Do not boil at this point or the sour cream could curdle.

To serve, make a nest of Spaetzle on a large platter. Spoon meatballs and sauce in center.

Makes 4 to 6 servings.

Note: Dill weed can be added to spaetzle batter for this dish.