GERMAN MEATBALLS , BUTTERMILK GRAVY & SPATEZLE

Steps:

• 1. Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt and dash pepper.
• 2. Add meat; mix well.
• 3. Shape into 30 1 1/2 inch meatballs.
• 4. In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done.
• 5. Remove meatballs, reserving 2 tablespoons drippings.
• 6. Add sliced onion; cook until tender.
• 7. Stir together flour, 1/4 teaspoon salt and buttermilk; add to skillet.
• 8. Cook and stir until thickened and bubbly.
• 9. Reduce heat.
• 10. Return meatballs to skillet.
• 11. Cook 2 minutes.
• 12. Serve with hot cooked noodles or spaetzle.
• 13. Spaetzle: 2 cups all-purpose flour, 1 teaspoon salt, 2 eggs, 3/4 cup milk.
• 14. In a mixing bowl combine flour and salt.
• 15. Mix eggs and milk; stir into flour mixture.
• 16. Place batter in coarse-sieved deep-fat frying basket or colander with 1/4 inch holes.
• 17. Hold over kettle of boiling salted water.
• 18. Press the batter through the deep-fat frying basket or colander with the back of a wooden spoon or rubber spatula.
• 19. If the dough is too thick to push through, thin it with a little milk.
• 20. Cook and stir for 5 minutes; drain.
• 21. Keep warm.