What To Serve With Spaetzle – 39 BEST Side Dishes

You’ve come to the correct spot if you’re wondering what to serve with your spaetzle.

In this post, I present 39 of the most popular spaetzle side dishes.

In a rush? Heres the short answer.

Beef goulash, jagerschnitzel, Swedish meatballs, lentil soup, and bratwursts in beer are the greatest foods to offer with spaetzle. Eggs in purgatory, fast pickled red cabbage, and chickpea and mushroom marsala are additional options. Serve the spaetzle with a roasted plum compote for dessert.

Ready? Lets jump right in.

Beef goulash

If you’re looking for the ultimate comfort meal, serve a heaping spoonful of beef goulash over a bed of spaetzle.

The mix of crushed caraway seeds, sweet paprika, and garlic gives this traditional Eastern European stew a characteristic warm taste.

Your spaetzle will absorb up all of the delicious taste, and you’ll get large pieces of tender meat.

Why we like this recipe: it’s filling and inexpensive.

Recipe FeaturedGoulash with ground beefLeave out the meat.Hungarian paprikash with chickenAlter the tasteSwiss ragout

Jagerschnitzel

Jagerschnitzel (or hunters schnitzel) is a creamy mushroom gravy-smothered chicken schnitzel.

You’ve got the protein and the vegetables; all you need now are some carbohydrates to round out the meal. And buttered spaetzle is fantastic.

To prevent curdling, remember to temper the sour cream when making the gravy.

Why we like this recipe: it’s perfect for quick evening meals.

Recipe FeaturedRemove the mushrooms sauce from the JagerschnitzelSchnitzel with lemon dill sauceMake it in the Italian manner.Parmigiana di chicken

Bratwurst in beer with onions

My preferred method for cooking bratwursts is a low and slow stew with beer, caraway seeds, and onions.

As your brats cook, theyll absorb all the flavors from the beer (you can use your favorite) and the onions will caramelize to add some much needed sweetness.

Why we like this recipe: it transports you to an Oktoberfest festival.

Recipe FeaturedBeer-bratwurst with onionsTurn on the oven.Sheet pan from Italy + peppers + sausageMake it a surf-and-turf affair.Creole sausage with shrimp

Eggs in purgatory

I realize it’s a strange name, but don’t let that deter you!

This dish is a spicy Italian take on shakshuka (thus the name).

The tomatoey-eggy sauce is traditionally served with crusty bread, but there’s nothing stopping you from throwing in some spaetzle.

We like this dish since it can be eaten for breakfast, lunch, or supper.

Recipe FeaturedPurgatory EggsLeave out the tomato.Eggs florentine bakedMake it Tex-Mex style.Southwest-style shakshuka

German lentil soup

When I want something warm and cozy but don’t have time to cook a full stew, I make lentil soup.

Its rich, savory, and filling.

And the best part? Its completely vegan.

Why we like this recipe: leftovers keep nicely and may be eaten the following day.

Recipe FeaturedTraditional lentil soupMake it opulent.French onion and mushroom soup with creamMake it comfortable.Soup with chicken spaetzle

Kaesespaetzle (spaetzle mac and cheese)

This traditional Swabian comfort meal may dethrone your beloved mac & cheese.

Layers of spaetzle, shredded Swiss cheese, and caramelized onions make up this dish. That’s all there is to it! You simply need three major components (how simple is that?!).

For the greatest results, use European-imported Swiss cheese. Emmental and Jarlsberg are also excellent choices.

Why we like this recipe: it will make your kitchen smell wonderful.

Recipe FeaturedKaesespaetzleMake it unique.Spaetzle with herbs and a creamy lemon saucePrepare a saladSpaetzelsalat is a kind of spaetzle salad.

Marinated lamb chops 

Serve your modest spaetzle with these marinated lamb chops to elevate it.

Lamb chops may seem intimidating, but they are really incredibly simple to prepare.

The most crucial thing is to have a delicious marinade. With a mix of lemon and fresh herbs like oregano, mint, and parsley, this dish delivers.

Psst, find more recipes for lamb chops here.

Why we love this recipe: its restaurant-quality.

Recipe FeaturedGarlic and herb marinated lamb chopsTurn on the oven.Rack of lamb roasted in butter sauceLeave out the lamb.Apple cider cream sauce with pan-seared pork chops

Ratatouille

Have a bunch of vegetables in your fridge that you need to use? Combine them all and create ratatouille.

This version isn’t as precisely organized as those you’ll see in restaurants, but it’s just as wonderful.

The key to making this easy recipe is to sauté your vegetables separately to avoid them becoming mushy.

Why we love this recipe: Even the most ardent meat eaters can’t resist this stew.

Recipe FeaturedSkip the summer veggies in this ratatouille.Stew with roasted root vegetablesMake it seem nice.Bourguignon de mushrooms

Swedish meatballs

Craving IKEA meatballs?

This recipe allows you to experience soft, delicious meatballs and that distinctive creamy sauce in the comfort of your own home.

Why not prepare the famous lingonberry sauce as well?

Why we like it: it tastes even better than IKEA’s!

Recipe FeaturedSweden’s meatballsMake it Italian-themed.Meatballs in creamed tomato basil sauceMake it meatless.Veggie balls in marsala cream sauce

Quick pickled red cabbage

If you’re serving a substantial main course like spaetzle and a beef stew, quick pickled red cabbage is one of my go-to condiments.

It will give a beautiful burst of color to your meal as well as a crisp acidic taste to cut through all the richness.

Why we like this recipe: it can be prepared in 30 minutes.

Recipe FeaturedRed cabbage pickled quicklyWarm it up.Red cabbage braisedMake it from scratch.Slaw made with red cabbage

Sauerbraten (German beef roast)

To make this classic German meal soft and flavorful, marinate rump roast in red wine, vinegar, and spices for at least 48 hours (but up to 10 days).

After marinating, cook the beef for at least 2 hours, or until tender and juicy.

This is really time-consuming, but I guarantee it will be worth the wait.

For a really genuine German lunch, serve with spaetzle and pickled red cabbage.

Why we love this recipe: its authentic.

Recipe FeaturedSauerbratenKeep things simple.Roast beef in the slow cookerMake it opulent.Stroganoff with beef

Chickpea mushroom marsala

Do you observe Meatless Mondays? Try out this chickpea marsala.

Tender chickpeas and mushrooms are cooked in a marsala wine-based sauce, which imparts a delicious caramelized, nutty taste.

It isn’t historically German, but who doesn’t like a little fusion?

We adore this dish since it is dairy-free and meat-free.

Recipe FeaturedMarshala of chickpeas and mushroomsAlter the tasteCurry with mushrooms and chickpeas in coconut sauceAnother meatless protein optionPesto tofu bites baked

Roasted plum compote

Spaetzle isn’t only for supper; it also makes an excellent dessert.

Roasting a compote is an unusual method, but it results in a sticky syrup and soft, luscious fruit brimming with sweetness.

Don’t miss the cinnamon and vanilla essence; they truly bring the meal to life.

Why we like this recipe: the oven performs all of the work.

Recipe FeaturedCompote of roasted plumsLeave out the plums.Compote with mixed berriesStick to the fundamentals.Apples caramelized

What sauce goes with spaetzle?

Brown butter sauce is the simplest sauce to create for serving with spaetzle. If you want a fresh and herbaceous taste, classic pesto is the way to go. Choose mushroom sauce or tomato cream sauce for a creamy alternative.

Best sauce to serve with spaetzle

• Classic pesto
• Creamy mushroom sauce
• Brown butter sauce
• Tomato cream sauce