Best 5 German Spaetzle Recipes

In the realm of culinary delights, Spätzle stands out as a delectable and versatile dish with a rich history in Southern Germany. These tender egg noodles, crafted from a simple batter, have captured the hearts and taste buds of many. Join us on a culinary journey as we explore the secrets behind this beloved dish. Discover a treasure trove of Spätzle recipes, each offering a unique twist on this classic. From traditional Swabian Spätzle to creative variations like Käsespätzle (cheesy Spätzle), we present a diverse collection that caters to every palate. Whether you prefer your Spätzle pan-fried until crispy or gently simmered in a savory broth, our comprehensive guide has something for everyone.

Explore the art of making homemade Spätzle from scratch, mastering the techniques for achieving the perfect texture and consistency. We'll walk you through the process step by step, providing tips and tricks to ensure success. For those seeking convenience, we also feature a selection of store-bought Spätzle options that can be transformed into equally delicious meals. Delve into a world of flavor as we unveil a variety of delectable Spätzle dishes. From classic combinations like Spätzle with cheese and onions to innovative creations like Spätzle salad with roasted vegetables, our recipes offer a symphony of flavors and textures that will tantalize your senses.

Prepare to be inspired as we showcase the versatility of Spätzle. Whether you're looking for a hearty main course, a comforting side dish, or a delectable snack, our collection has it all. Discover the secrets to crafting the perfect Käsespätzle, a cheesy delight that's sure to become a family favorite. Learn how to elevate your Spätzle with a rich mushroom sauce or a tangy tomato-based sauce. And for those with a sweet tooth, we have a delightful selection of Spätzle desserts that will satisfy your cravings.

So, embark on this culinary adventure with us and let Spätzle take you on a journey of taste, tradition, and creativity. Discover the endless possibilities of this beloved dish and create memorable meals that will delight your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

GERMAN MEATBALLS AND SPAETZLE

German Meatballs and Spaetzle image

This is a recipe that was made for years - the german side - was the spaetzel and Im not sure that there really is something that is called german meatballs but this was the recipe - so I guess they are german - enjoy

Provided by Ravenseyes

Categories Meat

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1 lb ground beef
1 whole egg
1/4 cup fine dry breadcrumb
1/4 cup milk
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1 dash black pepper
1 (10 ounce) can beef broth
1 cup diced mushroom
1/2 cup onion, chopped
1 cup sour cream
1 tablespoon all-purpose flour
1/2-1 teaspoon caraway seed
2 cups all-purpose flour
1 teaspoon salt
2 whole eggs, well beaten
1/2 cup milk
1/4 cup fine dry breadcrumb
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon garlic powder

Steps:

Begin with the German meatballs: Combine all ingredients in a large mixing bowl and shape into about 24 (1 1/2-inch round) meatballs. Brown the meatballs in a large skillet over medium heat, making sure to drain well as you cook the meaty mixture. Add beef broth, mushrooms, and onion. Simmer, covered, for about 30 minutes.
In a small mixing bowl, blend sour cream, flour, and caraway seed. Add to the simmering broth and meatballs.
Cook, stirring occasionally, for about 8 minutes, or until the sauce has thickened.
Meanwhile, prepare the spaetzle by sifting together the flour and salt in a large mixing bowl. Add the eggs and milk and beat well. Place in a coarse-sieved colander and sieve (pushing the batter through the holes of the colander) directly over a rapidly boiling pot of lightly salted water. Cook for about 5 minutes, drain.
Sprinkle spaetzle with a mixture of fine breadcrumbs, garlic powder and melted butter.
Place a large portion of the spaetzle on a serving platter and hollow out a well in the center. Spoon meatballs and sauce in the center of the spaetzle and serve warm.

Nutrition Facts : Calories 399.5, Fat 20.5, SaturatedFat 9.8, Cholesterol 134.1, Sodium 743, Carbohydrate 33.3, Fiber 1.6, Sugar 2.2, Protein 19.4

GERMAN SPAETZLE DUMPLINGS

German Spaetzle Dumplings image

Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.

Provided by MARBALET

Categories Main Dish Recipes Dumpling Recipes

Yield 6

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
¼ cup milk
2 eggs
½ teaspoon ground nutmeg
1 pinch freshly ground white pepper
½ teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
Press dough through spaetzle maker, or a large holed sieve or metal grater.
Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Nutrition Facts : Calories 140.9 calories, Carbohydrate 16.8 g, Cholesterol 73 mg, Fat 6 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 268.6 mg, Sugar 0.7 g

GERMAN SPAETZLE WITH CHEESE

German Spaetzle With Cheese image

Make and share this German Spaetzle With Cheese recipe from Food.com.

Provided by Az B8990

Categories Cheese

Time 50m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 cups cooked spaetzle noodles (12 oz. dry Spaetzle)
2 -3 cups shredded emmenthaler cheese
2 tablespoons butter (or olive oil)
2 small onions (sliced)
salt and pepper

Steps:

•Preheat oven to 325°F.
•Heat butter (or oil) in skillet and sautee onions until tender, about 5 minutes.
•Butter casserole dish. Begin by layering with 1/3 of the spaetzle, season with salt and pepper, sprinkle with 1/3 of the cheese. Repeat, until you have layered 3 times.
•Top with the sauteed onions.
•Bake, uncovered, about 20 - 30 minutes, or until bubbly and slightly browned on top.

GERMAN SPAETZLE WITH SAUERKRAUT

German Spaetzle with Sauerkraut image

I am from Germany and this was one of our favorite foods to make. Homemade authentic spaetzle with sauerkraut and breadcrumbs sauteed in butter. Delicious.

Provided by Jutta

Categories Main Dish Recipes Dumpling Recipes

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
4 ¼ cups all-purpose flour
1 tablespoon salt
8 large eggs
1 cup water
1 (14.5 ounce) can sauerkraut
½ cup butter
4 tablespoons plain bread crumbs

Steps:

Fill a large pot with water, add oil, and bring to a boil.
Place flour in a large mixing bowl and make a well in the middle. Add salt, eggs, and water and beat the dough until smooth and bubbly. The dough should have a thick consistency. Fill a spaetzle press with the dough and squeeze into the boiling water (You may use a colander to push the dough through or a wooden cutting board and scrape dough little by little with a knife into the water).
When the spaetzle float to the top of the pot, drain them. Place half of the spaetzle in a glass baking dish and add a layer of sauerkraut on top. Add another layer of spaetzle and sauerkraut. Cover the pan to keep the dish warm.
In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs. Serve all layers together, or reheat the next day in a little bit of butter.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 74.2 g, Cholesterol 288.7 mg, Fat 25.4 g, Fiber 4.4 g, Protein 18.9 g, SaturatedFat 12.4 g, Sodium 1847.8 mg, Sugar 2.1 g

GERMAN SPAETZLE

German Spaetzle image

Love this recipe! Simple, but delicious! I learned to make it in school originally, but have tweaked the recipe to add more flavor and make it more authentic.

Provided by HomemadeChef

Categories German

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 eggs, beaten
1 cup unbleached all-purpose flour
1/4 cup milk (or water)
1/4 teaspoon salt
1 pinch white pepper
1 pinch nutmeg
water, for boiling
2 tablespoons butter

Steps:

Mix eggs, flour, and milk. Add seasonings to taste. (Batter will be pretty thick.).
Bring a large pot of salted water to boil.
Using a spaetzle maker or colander (or anything that has holes in it), push batter through the holes into boiling water.
Spaetzle is ready when it floats. Remove with a slotted spoon to drain the water out.
Add butter to a saucepan and melt over medium-high heat.
Add spaetzle and saute. (Add onions and garlic for extra flavor.).
Serve and enjoy!

Nutrition Facts : Calories 210.4, Fat 9, SaturatedFat 4.8, Cholesterol 110.4, Sodium 239.6, Carbohydrate 24.8, Fiber 0.9, Sugar 0.2, Protein 6.9

Tips:

For the best results, use a spaetzle maker or a colander with large holes.
Make sure the water is boiling rapidly before adding the spaetzle dough.
Do not overcrowd the pot when cooking the spaetzle. Cook them in batches if necessary.
Cook the spaetzle until they float to the top of the water, about 2-3 minutes.
Drain the spaetzle and immediately rinse them with cold water to stop the cooking process.
Serve the spaetzle immediately with your favorite sauce or topping.
Leftover spaetzle can be stored in the refrigerator for up to 3 days.

Conclusion:

German spaetzle is a delicious and versatile dish that can be enjoyed in many different ways. It is a great addition to any meal, whether it is served as a main course or a side dish. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.