Knödel

Step by Step Recipe:

Peel and chop the onion and the 2 garlic cloves.
Put a tablespoon of butter in a frying pan over the heat and when it has completely melted, fry the onion and garlic for a few minutes without stopping stirring with a wooden spoon.
When the onion and garlic have acquired a golden texture, remove the pan from the heat and reserve the sauce for later.
Pour the 250 milliliters of whole milk into a saucepan and put it over low heat.
Meanwhile, cut the 250 grams of bread into small pieces and, at the moment when the milk comes to a boil, add them to the casserole.
Allow the bread to absorb the milk little by little.
In a separate bowl, beat the 3 eggs and add the sautéed onion and garlic along with a pinch of salt, a little chopped parsley, and ground black pepper to taste.
When the bread has absorbed as much milk as possible, remove the excess liquid and stir in the egg mixture. Stir until you have a homogeneous dough that you should let cool before shaping the knödel.
Take small pieces of dough with wet hands and roll into balls the size of a golf ball. As you make them, let them rest on a tray.
To cook the knödel, put a saucepan with water and a little salt on the fire, and, as soon as it begins to boil, add the balls in batches. They will take about 15 minutes to be ready.
Remove the knödel from the water with the help of a slotted spoon and let it warm before serving it to your guests.

Complete Recipe of Knödel

Knödel is a typical recipe from southern Germany where they are given the full name of Semmelknödel, where ‘Semmel’ means bread and knödel ’round thing’. And it is that knödel is a kind of meatballs but they do not come with meat, but its main ingredient is white bread. Also known in the cuisine of Austria and the Czech Republic, these delicious balls are often prepared as an accompaniment to roast pork or lentils, as well as the world-famous sauerkraut or Sauerkraut made from cabbage. If you want to encourage yourself to prepare them, here is the traditional recipe that cannot be missing in any German cookbook.

Elaboration

To start preparing this delicious knödel so similar to meatballs, the first thing you will have to do is fry the onion and garlic. To do this, peel and finally chop both the onion and the 2 cloves of garlic.
Then put a tablespoon of butter in a pan over the fire and, when it has melted, put the onion and garlic to poach.
Don’t forget to stir from time to time with a wooden spoon, as garlic burns very easily.
When they are golden brown, remove the pan from the heat and reserve the sauce for later. On the other hand, pour the 250 milliliters of whole milk into a small saucepan and put it to heat over low heat. Meanwhile, cut the 250 grams of bread into small pieces and then add them to the milk as soon as it comes to a boil.
It is important that the bread is white, the traditional wheat bread, and that it is several days old so that it is hard.
This, once you add it to the casserole, will gradually absorb the milk and soften.
In a separate bowl, beat the 3 eggs and then add the onion and garlic sauce together with a pinch of salt, chopped parsley, and ground black pepper to taste. Stir so that all the ingredients are perfectly integrated.
When the bread has absorbed as much milk as possible, remove the excess liquid, and then add the egg mixture to the casserole.
Mix for a few minutes with a wooden spoon until a homogeneous mass has formed. In case you find that the mixture has been too liquid and, therefore, it is impossible to give it a compact form, you can add a few tablespoons of flour to thicken it.
By the time you have the mixture with the right texture, you can remove the casserole from the heat and let the pasta cool for a few minutes before starting to shape the knödel. To do this, take small portions of dough and give them a rounded shape with the help of your hands, more or less the size of a golf ball.
In case the dough sticks to your hands and it is difficult for you to work them, a little trick is to wet them with a little water.
As you make them, let them rest in a source until you finish with all the dough. To cook the knödel, put a saucepan with water and a little salt on the fire, and, as soon as it comes to a boil, put the balls in batches to cook for about 15 minutes.
After the indicated time, remove them from the water with the help of a slotted spoon and let them warm for a few minutes before serving them to your guests.
The normal thing is that you do it as a companion of some type of roast meat and better if it is pork. You can also do it with a little sauerkraut or with a light salad.
And if you have leftover knödel, don’t worry, since these can be stored in the fridge and the next day fry them in the pan cut into pieces, and make scrambled eggs with them.