Ingredients with Measurements:
- 1 pound of liver, finely chopped
- 1 onion, finely chopped
- 1 cup of breadcrumbs
- 2 eggs
- 1/2 cup of milk
- 1/4 cup of flour
- 1/4 cup of butter
- 1/2 pound of bacon, diced
- 2 cups of spinach, chopped
- Salt and pepper to taste
Special equipment needed:
- Food processor
- Large mixing bowl
- Large pot
Step-by-step instructions:
1. In a food processor, pulse the liver until it is finely chopped. Transfer to a large mixing bowl.
2. Add the onion, breadcrumbs, eggs, milk, salt, and pepper to the bowl. Mix well.
3. Form the mixture into small balls, about the size of a golf ball.
4. In a large pot, bring salted water to a boil. Add the liver balls and cook for 10-15 minutes, or until they float to the surface.
5. While the liver balls are cooking, melt the butter in a large skillet over medium heat. Add the bacon and cook until crispy.
6. Add the chopped spinach to the skillet and cook until wilted.
7. Using a slotted spoon, transfer the liver balls to the skillet with the bacon and spinach. Toss gently to combine.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Boiling water for cooking the liver balls
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Protein: 26g
Carbohydrates: 21g
Fiber: 2g
Sugar: 4g
Sodium: 900mg
Substitutions for ingredients:
- Beef liver can be substituted for the liver.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
- Turkey bacon can be substituted for pork bacon.
- Swiss chard can be substituted for spinach.
Variations:
- Add chopped herbs, such as parsley or thyme, to the liver mixture.
- Serve the liver balls with a creamy mushroom sauce.
- Use the liver mixture to stuff chicken breasts.
Tips and tricks:
- Make sure the liver is finely chopped to avoid a grainy texture in the liver balls.
- Wet your hands before forming the liver balls to prevent sticking.
- Cook the liver balls in batches to avoid overcrowding the pot.
Storage instructions:
Store leftover liver balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the liver balls in a skillet over medium heat until heated through.
Presentation ideas:
Serve the liver balls on a bed of spinach or arugula for a colorful presentation.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a light-bodied red wine, such as Pinot Noir.
Suggested side dishes:
Serve with roasted potatoes or a side salad.
Troubleshooting advice:
- If the liver balls are falling apart, add more breadcrumbs to the mixture.
- If the liver balls are tough, reduce the cooking time.
Food safety advice:
- Make sure the liver is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Wash hands and utensils thoroughly after handling raw liver.
Food history:
Leberknödel is a traditional German dish made from liver and breadcrumbs. It is often served with sauerkraut or mashed potatoes.
Flavor profiles:
The liver balls have a rich, savory flavor, while the bacon adds a smoky, salty flavor. The spinach adds a fresh, earthy flavor.
Serving suggestions:
Serve the liver balls as a main course for dinner.
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Region: German