German Meatballs with Jägersauce & Spaetzle

• •1 lb Ground Pork
• •0.5 lb Ground Beef
• •1 medium Onion (finely chopped)
• •1 large Egg
• •0.5 cup Breadcrumbs (plain)
• •2 tbsp Fresh Parsley (chopped, plus extra for garnish)
• •1 tsp Mustard (Dijon or German style)
• •1 tsp Salt
• •0.5 tsp Black Pepper
• •2 tbsp Vegetable Oil (for frying)
• •2 tbsp Butter
• •8 oz Cremini Mushrooms (sliced)
• •2 cloves Garlic (minced)
• •1 cup Beef Broth
• •0.5 cup Heavy Cream
• •2 cups All-purpose Flour
• •2 large Eggs
• •0.5 cup Milk or Water (plus more if needed for spaetzle dough)

Instructions

1. 1

   **Prepare the Spaetzle Dough:** In a large bowl, whisk together the flour, 1 tsp salt, and a pinch of pepper. In a separate bowl, whisk the 2 eggs and milk/water. Gradually add the wet ingredients to the dry, mixing until a smooth, thick, sticky batter forms. Let rest for 10-15 minutes.

2. 2

   **Prepare the Meatballs:** In a large bowl, combine the ground pork, ground beef, finely chopped onion, 1 large egg, breadcrumbs, 2 tbsp chopped parsley, mustard, 1 tsp salt, and 0.5 tsp black pepper. Mix gently but thoroughly until just combined. Form into 12-16 golf-ball sized meatballs.

3. 3

   **Cook the Meatballs:** Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Brown the meatballs on all sides, about 5-7 minutes. Remove meatballs from the skillet and set aside, reserving the drippings.

4. 4

   **Make the Jägersauce:** Reduce heat to medium. Add 1 tbsp butter to the same skillet. Add sliced mushrooms and cook until softened and lightly browned, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.

5. 5

   Return the meatballs to the skillet with the simmering sauce. Stir in the heavy cream. Reduce heat to low, cover, and let simmer gently for 10-15 minutes, or until meatballs are cooked through and the sauce has thickened slightly.

6. 6

   **Cook the Spaetzle:** While the meatballs simmer, bring a large pot of heavily salted water to a rolling boil. Using a spaetzle maker, colander with large holes, or the back of a large spoon/spatula, press or scrape the spaetzle dough into the boiling water in batches. Cook for 2-3 minutes after they float to the surface. Remove with a slotted spoon to a colander or directly to a bowl with 1 tbsp melted butter to prevent sticking.

7. 7

   Serve the German meatballs generously coated in Jägersauce alongside the hot Spaetzle. Garnish with additional fresh parsley, if desired.

Chef's Tips

• 💡For extra flavor in the Jägersauce, you can add 2 slices of chopped bacon or pancetta to the skillet before the mushrooms, cooking until crisp, then removing before adding mushrooms and stirring back in at the end.
• 💡If you don't have a spaetzle maker, you can press the dough through a coarse grater directly into the boiling water.
• 💡To make ahead, prepare the meatballs and sauce, then gently reheat. Cook the spaetzle just before serving for best texture.