Lazy, those meatballs

Directions

1. Peel the apples and cut them into pieces: ≈ 8 min
2. Place the 2/3 of the apples in a pot of water, just enough to cover them, and add salt. Bring to a boil. ⏱ ≈ 10 min
3. On a separate griddle, fill a large container (about 2/3 full) with water and bring to a boil. ≈ 3 min
4. Add salt. ≈ 3 min
5. The water needs to stay hot for the meatballs. ≈ 3 min
6. Bröckchen: In a pan, melt butter and add small, diced slices of bread. Season with salt. ⏱ ≈ 7 min
7. Let it cool. ⏱ ≈ 20 min
8. Mash 1/3 of the apples and mix in one tablespoon of potato starch with this puree for each large potato. ≈ 4 min
9. Next, crush the terracotta apples in the saucepan and add the mashed potatoes. ≈ 4 min
10. Stir over low heat until a dough forms. ⏱ ≈ 40 min
11. (Heat alters the texture of the starch, transforming the liquid mashed potatoes into a ball-making dough). ≈ 3 min
12. If the dough is too liquid, you may add more grated apple or a tablespoon of potato starch. ≈ 3 min
13. Using too much potato starch will make the meatballs hard. ≈ 3 min
14. One tablespoon ≈ 3 min
15. Remove the pot from the heat and pour the batter into a bowl. ≈ 3 min
16. Let it cool slightly (the dough remains too hot in the pan). ⏱ ≈ 20 min
17. Dip your hands in the cold water, take a portion of dough with a spoon, and form a ball. ≈ 10 min
18. Add 2 to 3 slices of toasted bread to the dough. ⏱ ≈ 10 min
19. Wrap the dough pieces and form a ball. ≈ 10 min
20. Immediately immerse in hot (but not boiling) saltwater, and let it soak for about 20 minutes. ⏱ 20 min
21. The spaetzle is ready when it floats to the surface, meaning when it is no longer submerged. ≈ 3 min