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.



  1. 1 Cup Flour
  2. 1/4 Cup Milk Whole
  3. 2 Eggs
  4. 1/2 teaspoon Nutmeg Ground
  5. to taste Black Pepper
  6. 1/2 teaspoon Kosher Salt
  7. 2 Tablespoons Butter
  8. 2 Tablespoons Parsley Fresh , chopped


25 mins
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    Start to get a large pot of Water simmering.

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    In a medium bowl, mix together the Flour, Salt, Black Pepper, and Nutmeg.

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    In a small bowl, beat the Eggs well.

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    Add the beaten Eggs and Whole milk alternately to the dry ingredients. Mix until smooth.

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    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.

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    Melt Butter in a skillet. Saute spaetzle in melted Butter until very light brown.

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    Serve with Parsley sprinkled on top.

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