Smothered Springer Mountain Chicken Meatballs over Herb Truffle Spaetzle
Serves 4-6 people
1 tablespoon butter (total of 5 throughout recipe)
1 small onion, finely chopped
1/2 red bell pepper, finely chopped
2 cloves garlic, minced
2 slices of bread (torn into small pieces)
3 tablespoons milk
1 pound chicken thighs, boneless, skinless, ground fine
1/2 pound chicken breasts filet, ground fine
1 large egg
1+ teaspoon seasoning salt
1 teaspoon black pepper, onion powder and garlic powder
1 cup flour
2 tablespoons oil
2 tablespoons butter
1 onions, sliced
1 clove garlic, minced
1 tablespoons butter
2 tablespoons flour
2 cup homemade chicken stock or reduced-fat low-sodium chicken broth, warmed
1-2 bay leaves, preferably fresh
Herb Truffle Spaetzle
2 cups all-purpose flour
4 eggs, lightly beaten
1/3 cup milk
TT salt and pepper
2 sprigs fresh thyme, leaves removed from stem
1 teaspoon flat leaf parsley, minced
1 ounce truffles, grated on a microplane
1 teaspoon truffle oil
2 teaspoons salt
8 cups water
1 tablespoon butter
1. In a small bowl, pour the milk over the bread and press down with a spoon or your
fingers so that the bread soaks up all the milk, let sit 5 minutes
2. In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and
peppers allowing them to soften and become translucent, about 3. Add garlic and cook
a minute or 2 more. Take them off the heat and allow to cool.
3. When the onions and peppers have cooled, add the ground thigh and breast, bread
mixture, an egg and all the seasonings to the bowl and mix until just combined. Don’t
overmix the meat as it will result in tough meatballs. Shape into 20-25 meatballs that
are about 1- 1 ¼ inch in diameter. Coat in flour.
4. Heat butter along with oil in a skillet over medium heat. Add the meatballs and cook for
6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate.
Don’t over crowd the skillet, you want an even golden crust on each.
5. Add sliced onions to the same pan and season with salt and pepper. Cook, stirring
occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook
until fragrant, 45 to 60 seconds.
6. Add 1 tablespoon of butter stir until melted. Whisk 2 tablespoons of flour into the
onions and garlic. Stir to combine and cook for a minute or two to cook out the flavor of
7. Add the chicken stock slowly, whisking at the same time. Continue until all the stock is
incorporated and the gravy is smooth. Add bay leaf.
8. Add the meatballs into the gravy and place burner on low to finish them, 20 to 25
9. Bring 6 quarts of salted water to a boil.
10. In a large bowl stir the flour, salt and pepper, eggs, milk, herbs, grated truffle and oil
until sticky but smooth.
11. Place a spaetzle maker (or colander with big holes) over the pot. Spoon dough into the
and press it through the holes to drop into the boiling water. Cook until they float about
3-5 minutes. Hint: Coat the well of the maker with non-stick cooking spray.
12. Drain dumplings from water and toss in butter or a little more truffle oil.
Serve meatballs on a bed of the spaetzel smothered with gravy. Garnish with a little more
truffle pieces and or fresh thyme.