Leberknödel are a specialty of the Upper-Rhine, and the Palatinate, in particular, is famous for them. They are meatballs or dumplings formed from liver, bacon, and spices, creating a savory and very distinctive flavor. While this recipe comes from Alsace, it differs little from other recipes in other regions.
Alsatian Leberknödel (Liver Meatballs)
- 1 Medium Onion
- 3 Garlic Cloves
- ½ Cup Chopped Parsley
- 600 g Pork Liver
- 200 g Bacon
- 4 Eggs
- 100 g All-Purpose Flour
- 100 g Bread crumbs
- 1 tsp Salt
- 1 tsp Pepper
- Finely dice the onion, and fry over medium heat with a little oil until all of the moisture has evaporated. Set aside and let cool.
- Finely chop/puree the liver (or if available, use a meat grinder) the bacon, garlic, and parsley together. Add the onions and mix well.
- Now add the eggs, flour, breadcrumbs, salt, and pepper. Mix well. The meatball mixture should be consistent enough to form a large ball without collapsing in the bowl. Add more breadcrumbs if you have excess liquid.
- Bring a pot full of salted water to a boil. To the side form small meatballs about the size of a standard spoon. Add them to the water for 15 minutes and remove. Let cool and serve.
- Optionally, boil the meatballs in broth, and once all of the meatballs are finished cooking, serve the meatballs in the broth as a soup.