Bavarian Meatballs with Beer Sauce and Spätzle
A Shishkov recipe (Lidl Bulgaria). Difficulty: Easy. Total time about 1 h 20 min. Makes 6-8 meatballs.
Ingredients
| 500 g | minced meat „Стара планина“ (Порция свежест) |
| 400 g | veal mince |
| 1 глава | onion |
| 2-3 | garlic cloves |
| 1 | egg |
| 500 g | leek |
| 250 ml | beer |
| 250 ml | vegetable broth |
| 500 g | spätzle |
| 50 g | German butter (Pilos) |
| 200 g | emmental (Milbona) |
| 4-5 с.л. | olive oil (Promienna) |
| — | salt |
| — | black pepper |
Instructions
We mix the two minced meats together with the egg and the very finely chopped onion. We season with salt and pepper and stir well.
We shape small meatballs and fry them in a heated pan.
We cut the garlic and the leek coarsely and braise them in a deep vessel in the heated olive oil. We add the beer and lower the heat. After 4-5 min we pour in the broth, return the fried meatballs to the pot and leave to simmer over low heat for 20-30 min.
We boil the spätzle in salted water according to the package instructions, drain it and distribute it into heatproof bowls. We season with salt and pepper, place a cube of butter and grate the emmental. We bake for 10 min at 180° in an oven with the top heating element, until the cheese melts.
We serve the meatballs with the beer sauce and spätzle as a side.