Ingredients for 6 people:
 

For the meat :
600g minced pork shoulder
400g minced beef
4 eggs
1 shallot, chopped, 2 cloves of garlic, minced
1 bunch of chopped parsley
salt pepper from the mill
100g of breadcrumbs
 

For the spaetzles :

400g flour
200ml milk
4 eggs
Salt, pepper, nutmeg
 

For garnish :

1 red cabbage
75g butter
Salt pepper

 

For the tomato sauce :

1 onion
1 carrot in brunoise
1 clove of garlic

1 jar of tomato coulis
salt, pepper, a sprig of rosemary
sugar, balsamic vinegar

 

The recipe steps:

To start the recipe, start with the meat by simply gathering the ingredients in a bowl to be able to mix it, then set aside so that the aromas take better.

Then move on to preparing the spätzles:
Put a fairly large saucepan filled with water on the heat with a small handful of coarse salt

and a drizzle of sunflower or other oil (not olive oil).
Use the mixer (or for the bravest by hand): mix the flour, salt,
pepper and nutmeg and gradually add the previously mixed milk and eggs

until a soft and smooth paste is obtained.
 

Cooking the spaetzles :
Take a tablespoon, dip it in boiling water then take a spoonful of paste and dip it back into the water. Repeat the operation until the dough is finished,
this can be done in several times if the pan is too small at home.
When the spätzle rise to the surface: wait a minute and plunge them

into a bath of ice water to stop the cooking, then drain.
Then you can grill them or not according to your convenience

with a knob of butter and a little oil in a pan.

 

Cooking meat :
Shape the meat into patties, then sear them in the pan before setting them aside in a dish.

 

Preparation of the tomato sauce and confit red cabbage :
Degrease your pan so that you can prepare the sauce in it: place the onion, garlic
and the carrot to sweat then add the rosemary

Add a pinch of sugar, caramelize slightly and deglaze with balsamic vinegar, and finally add the tomato coulis and simmer over low heat, putting the meat back to finish cooking

In a heavy-bottomed saucepan, melt the butter over low heat until you obtain a hazelnut butter (slightly colored and smelling of hazelnuts).

Add the finely chopped cabbage, season and leave to confit for at least 30 minutes, stirring regularly.

Presentation :
Arrange your fleischkiechles on your plate and drizzle them with tomato sauce.
Add the spätzles, candied cabbage and salad to accompany.

​

It's ready !