Reviewed: Oct. 27, 2008

Because I'm lazy, after making the meatballs, I added the onion until tender, then added 1 can cream of mushroom soup with 1/2 can water and 1 cube of beef bouillon. That's it. Excellent dish and super tasty!

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Reviewer:

Anna

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Reviewed: Oct. 24, 2008

Now this is food that really schmecks! Wonderful recipe, the only change I made was to use half beef and half pork sausage since that is what I had on hand. The spaetzle was nicely tender and the sauce rich and creamy.

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Reviewer:

Chromis

Cooking Level: Expert

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Reviewed: Jul. 14, 2008

Really Great-Thanks!

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Reviewer:

Mags

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Reviewed: Dec. 30, 2007

Good basic flavor. I made my meatballs with ground venison and used store bought spaetzle. I thought the gravy needed a little something to kick it up so I added a tsp of worchestersire sauce, sea salt, and a generous dash of cayenne.

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