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Smothered Meatballs with Spaetzle

Smothered Meatballs with Spaetzle Recipe from Global Soul Kitchen

  • Servings: 6

Spaetzle is a sort of German noodle or dumpling that’s boiled then pan-fried until brown and crisp. I use a metal colander set over boiling water, although you can find spaetzle makers online or in specialty kitchenware stores (they look like cheese graters). My love for German dishes inspired me to create this version of chicken and dumplings. It’s simple to make, the spaetzle is lighter and tastier than Southern dumplings, and it pairs well with the meatballs without overpowering the flavor of the chicken. 

If you’re trimming a chicken, you can use the scraps and castoffs instead of breasts and thighs. Just make sure you combine dark and white meat and run them through a food processor—or buy already ground chicken.

If you have granulated garlic or onion rather than the powdered version, you may substitute these. It will only affect the color of the meatball. Black truffles are easily purchased online, and they keep for 1 to 3 months in an airtight container in the freezer.

Recipe by Deborah VanTrece on Global Soul Kitchen.  

Executive produced by Rachael Ray. A Free Food Studios production.

Ingredients

For the Meatballs:

  • ¼ cup milk
  • 3 slices of bread, torn into small pieces
  • 6 tablespoons unsalted butter, divided
  • 1 small onion, finely chopped
  • ½ red bell pepper, finely chopped
  • 1 pound boneless, skinless chicken thighs, finely ground in a food processor
  • 8 ounces skinless chicken breasts fillets, finely ground in a food processor
  • 1 large egg
  • 1 teaspoon Lawry’s Seasoned Salt 
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  •  1 teaspoon onion powder 
  • ¼ teaspoon ground nutmeg
  • Pinch of cayenne pepper
  • ½ cup all-purpose flour
  • ¼ cup vegetable oil

 

 

For the Smothering Gravy:

  • 1 yellow onion, thinly sliced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 cloves garlic, minced
  • ½ cup all-purpose flour
  • 1½ cups chicken broth, warmed
  • 1 bay leaf

 

 

For the Herb–Truffle Spaetzle:

  • 2 cups all-purpose flour
  • 4 large eggs, lightly beaten
  • 1/3 cup milk
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon minced fresh thyme leaves 
  • 1 teaspoon minced flat-leaf parsley 
  • 1½ ounces black truffles, grated (see note above)
  • 1 teaspoon black truffle oil
  • 1 tablespoon unsalted butter, softened
  • 6 sprigs fresh thyme, for garnish

Directions

For the Meatballs:

 

In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk; set aside for 5 minutes.

 

In a large skillet, melt 2 tablespoons butter over medium heat, add the onions and red peppers and cook for 3 to 5 minutes, until the onions are translucent. Transfer to a large bowl and set aside to cool.

 

When the onions and peppers have cooled, add the ground chicken, soaked bread, the egg, seasoned salt, black pepper, onion powder, garlic powder, nutmeg, and cayenne to the bowl and mix until just combined. Don’t overmix or you’ll get tough meatballs. Shape into 24 small or 12 large meatballs, as preferred, and place them on a tray or baking sheet. At this point, they can be covered and refrigerated for up to 24 hours.

 

When ready to cook, spread the flour in a shallow dish. Roll each meatball through the flour to coat, and set aside on a plate.

 

In a large skillet, heat the remaining 4 tablespoons butter and the vegetable oil over medium heat. Add the meatballs a few at a time and cook for 8 to 12 minutes (depending on the size of the meatballs), turning every couple of minutes, until browned on all sides. Transfer the browned meatballs to a paper-towel-lined plate to drain. 

 

 

For the Smothering Gravy:

 

Add the sliced onions to the drippings in the skillet, season with the salt and pepper, and return to medium heat. Cook, stirring occasionally, for 5 to 7 minutes, until the onions are a rich golden brown. Add the garlic and cook for 1 minute, until fragrant. Whisk the flour into the onions and garlic and slowly add the chicken stock, whisking until all the stock is incorporated and the gravy is smooth and free of lumps. Add the bay leaf. Reduce the heat to low and simmer for 8 to 10 minutes. 

 

Add the meatballs to the gravy and continue to simmer on low heat for about 20 minutes while you make the spaetzle. If the gravy starts to get too thick, add more stock as desired to loosen it.

 

 

For the Herb–Truffle Spaetzle:

 

If you don’t have a spaetzle maker, choose a pot that your colander fits in securely. In your spaetzle maker or pot, bring 8 cups salted water to a boil over medium-high heat.

 

In a large bowl, stir together the flour, eggs, milk, salt, pepper, thyme, parsley, grated truffle, and oil until the dough is sticky but smooth.

 

Coat the colander (one with big holes will make things easier) with nonstick cooking spray. Place the colander over the pot of boiling water, making sure that it sits above the surface of the water. If the bottom of the colander hits the water, ladle some out. Working quickly, with a kitchen mitt or thick dishtowel to protect your hand, hold the colander securely and use a long-handled spoon to press the dough, one-fourth at a time, through the holes, letting the “noodles” drop into the boiling water. When all the dough has been added, cook for 5 minutes, or until the spaetzle float to the top. 

 

Remove the spaetzle with a slotted spoon or mandarin-style strainer to a medium bowl. Toss with the butter. 

 

To serve, place the spaetzle in a large casserole dish and spoon the meatballs and gravy on top. Add fresh thyme sprigs for garnish.

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