Meatballs in Mushroom Cream Sauce with Butter Knöpfle

Knöpfle:

1. If you want to make the Knöpfle yourself, you have to prepare the dough first so that it can swell. This is not rocket science, but it does take some time. If you don’t have them, you can buy ready-made knöpfle (or spaetzle) in the supermarket. Please follow the preparation method according to the instructions on the package. The later frying in the butter is then like with the self-made.
2. For the dough, whisk the eggs, lukewarm water and salt in a bowl. Then gradually work in the flour with a wooden trowel (if possible with a hole). When everything is well mixed, beat the dough vigorously with the trowel and work in air in this way, i.e. the dough should form thick bubbles. This is a bit exhausting and requires strength. In between, let the dough rest a little and then beat vigorously again. If you hear a clapping (slightly smacking ;-)) noise, then it’s perfect. The dough can then rest until shortly before the end of the preparation of the balls.

Meatballs and sauce preparation:

1. Peel the onion, dice very finely. Mix the breadcrumbs with the milk and allow to swell. Finely chop the parsley. At the same time chop the portion for the sauce. Then put all the ingredients (except for the parsley amount for the sauce) in a bowl and knead with your hands to form a homogeneous mass. From the finished meat dough 20 balls a. Roll approx. 20 g and keep ready.
2. For the sauce, peel the onion and dice it finely. If necessary, clean the mushrooms with a brush. Big sixths, small halves.

Completion:

1. For the knöpfle, slowly bring well-salted water to a boil in a large saucepan. When it bubbles, reduce the heat and use the “Knöpfle planer” to slide the Knöpfle into the water. When they are on the surface, let them simmer for about 1 minute, then lift them out of the water with a skimmer, drain well and simmer briefly in a bowl. Prepare a pan with butter (this also applies to purchased knöpfle).
2. Now in a large pan, fry the meatballs in the sunflower oil vigorously all around – but don’t fry them through yet and then briefly store them on a plate. Put the leveled tablespoon of butter in the frying fat and sweat the onions in it until translucent. Add the mushrooms and fry over medium heat until they separate their water. Then dust the flour over it, sweat briefly while stirring and then – also while stirring – pour in the milk and cream. Bring everything to the boil until creamy, season with salt and pepper, fold in the parsley, add the balls and cover with the sauce. Turn the heat down to the lowest level and only let the balls soak for about 2 minutes. If the sauce thickens a bit, stir in a little dash of milk or cream.
3. In the meantime, heat the butter for the Knöpfle in the pan and fry it lightly. They taste particularly good when they are crispy and lightly browned in places. Then you can arrange and …….. enjoy. ‘n good’n …………………..
4. The resting time of 40 minutes given below refers to the Knöpfle dough. But they are actually included in the entire preparation and cooking time. If you don’t prepare it yourself, you can ignore this time.