Thinly sliced spaetzle
Discover this recipe for Belgian spätzle, savory apple meatballs, and sliced apples that resemble cured meats.
Spätzle are a culinary specialty of northern Germany and Belgium. These small, baked potato dumplings, sliced and served, offer a unique flavor and a crispy texture. Here’s how to make them at home.
Ingredients and directions
- Prep time10 min
- Cook time35 min
- Resting3 hr
- Total3 hr 45 min
- DifficultyEasy
- Cooking methodfour
Ingredients
people
- $6.84
Directions
- Combine the vegetables with the prepared mixture. ≈ 4 min
- Fill the meatballs into cooking bags or wrap them in fabric. ≈ 10 min
- Soak the apple balls in hot water for 5 minutes.
- Boil the meatballs in salted water for 30 minutes, turning them occasionally.
- Let the meatballs cool for 3 hours.
- Remove the meatballs from the package. ≈ 3 min
- Cut the spätzle into thin slices, similar to how you would prepare sliced meat. ≈ 8 min
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