Meatball Skillet with Spätzle
Juicy meatballs in a creamy tomato-cream sauce with spätzle and freshly grated parmesan.
- 40 min
- 912 kcal / serving
- medium
- Protein
- 45.9 g
- Fat
- 49 g
- Carbs
- 71.2 g
Contains: gluten, milk, egg, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g ground beef
- 1 small onion, finely diced
- 1 egg
- 2 tbsp breadcrumbs
- A splash of milk
- Salt
- Pepper
- Paprika powder
- 1 tbsp oil for frying
- 1 tbsp tomato paste
- 75 ml beef broth
- 100 ml cream
- Dried Italian herb mix (e.g. oregano, basil, thyme)
- 350 g fresh spätzle (chilled)
- 15 g parmesan, freshly grated
Method
- Put the ground beef in a bowl and add two thirds of the diced onion, the egg, the breadcrumbs, a splash of milk, salt, pepper, and paprika powder. Mix thoroughly and then shape into small meatballs.
- Heat the oil in a pan and brown the meatballs all over. Remove from the pan.
- Leave the frying fat in the pan and add the remaining onion. Add the tomato paste and toast briefly. Deglaze with the beef broth and add the cream. Season the sauce with the Italian herb mix.
- Add the spätzle to the pan and let everything simmer briefly.
- Finally, return the meatballs to the sauce, sprinkle with freshly grated parmesan, toss gently, and serve.
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