Alsatian Leberknödel (Liver Meatballs)

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)

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.
Prep Time20 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Alsatian, German, Palatine
Keyword: Dumpling, Liver, Meatball
Servings: 4

Ingredients

  • 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

Instructions

  • 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.

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