Leberknödel

Leberknödel (German: [ˈleːbɐˌknøːdl̩] ^ⓘ) is a traditional dish of German,^[1] Austrian, and Czech cuisines.

Leberknödel

Leberknödelsuppe (Liver dumpling soup)
Alternative names	Läwwerknepp (Palatine German) Játrové knedlíčky (Czech)
Type	Meatball
Course	Main course
Associated cuisine	German Palatine Bavarian Austrian Czech
Serving temperature	Hot
Main ingredients	Liver, bread, egg, parsley
Media: Leberknödel

Leberknödel are usually composed of beef liver, though in the German Palatinate region pork is used as an alternative. The meat is ground and mixed with bread, eggs, parsley, and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio.

Using two moistened tablespoons, the batter is formed into dumplings and boiled in beef broth or fried in lard.^{[citation needed]}

Due to their looser consistency, the boiled dumplings are meant to be eaten fresh after preparation, although the fried variant is somewhat less perishable due to the crust formed by frying.^{[citation needed]}

In the Palatinate, Leberknödel are often served with sauerkraut and mashed potatoes. In Bavaria and Austria, they are usually served in soup as Leberknödelsuppe (liver dumpling soup).^{[citation needed]}

See also

• Knödel
• Bavarian cuisine
• List of meatball dishes