Prättigau Chnödli

Makes approx. 20 Chnödli

• 600 g minced meat (beef or pork)
• 1 slice of bread, soaked and mashed
• 1 egg
• 1 tbsp flour
• Salt, ground pepper, marjoram
• 1 onion, finely chopped
• 1 clove of garlic, crushed
• 1 bunch of parsley, finely chopped
• 3–4 dl thickened gravy
• 2 tbsp flour

1. Mix all the ingredients, form small Chnödli (balls) with a little oil and brown them on all sides.
2. Toast a little flour for the sauce and bring to the boil with the gravy.
3. Then add the Chnödli and let them simmer for about 30 minutes.
4. Goes perfectly with mashed potatoes and vegetables.

• Season the Chnödli mixture well before forming the balls.
• The gravy can also be homemade: To do this, deglaze the flour, which has been roasted in the pan drippings, with 1 dl of white wine and bring to the boil. Add 2 dl of stock and 1 dl of cream, and season with salt and pepper.