This was one part of a meal cooked for the subreddit, /r/52weeksofcooking. where the theme was “heritage”. Instead of picking just one part of my heritage to go with, I decided to go with all of it… even the smaller parts. For the German part, I decided to make Spaetzle because I love it and have never made. I may have over cooked it this time but I like it so much that I will definitely be making it again. The Kangaroo Swedish Meatballs went great on top of it.

  • Servings: 6-serving
  • Difficulty: easy
  • Print


  • Cuisine: german
  • Course: side dish
  • Cooking Time: 25 mins


1 Cup Flour
1/4 Cup Whole Milk
2 Eggs
1/2 teaspoon Ground Nutmeg
to taste Black Pepper
1/2 teaspoon Kosher Salt
2 Tablespoons Butter
2 Tablespoons Fresh Parsley , chopped


  1. Start to get a large pot of Water simmering.
  2. In a medium bowl, mix together the Flour, Salt, Black Pepper, and Nutmeg.
  3. In a small bowl, beat the Eggs well.
  4. Add the beaten Eggs and Whole milk alternately to the dry ingredients. Mix until smooth.
  5. Press dough through a potato ricer or spaetzle maker. Drop a few at a time into the simmering water. Cook 5 – 8 minutes. Drain well.
  6. Melt Butter in a skillet. Saute spaetzle in melted Butter until very light brown.
  7. Serve with Parsley sprinkled on top.


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