Meat needs to be a large piece, thinly sliced and hammered out. Veal tastes better and doesn’t take as long to cook.
Mixture should be of a very firm batter consistency. Too hard and they come out small, too runny and the spaetzle pour through the holes. Comes with practice but you will learn. Try small batchs at first and you can thin it down or thicken with a little extra flour, until it is right.