It is usual side dish we eat with sauerkraut, “sekeli goulash” or other meat goulash or paprikas recipes. It is very easy. This is recipe from Cooking High School from Zagreb, Second year. I have added parmesan because my experience says it will coagulate better and would prevent eventual crumbling while cooking.
Remove crust from bread. Cut the rest of bread into small cubes and dry them in oven. They must become crunchy. Make dough mixing milk, flour, eggs, parmesan and salt. Pour over crunchy bread. Finely mince onion. Cut bacon into small pieces and fry them but not too much. Bacon will drain some lard, so add oil and sauté onion until becomes translucent. Add parsley leaves and bacon and put it into dough. Mix well and leave at least half an hour in refrigerator. Make balls with your hand. To do it better, put your hands in cold water before you form each ball. Put balls into boiling water and cook about 20 minutes. The balls must float, that is the indication they are done. Cook until the toothpick can easily go through the ball. Before serving fry in a frying pan some breadcrumbs on butter. Put bread balls on hot butter just for few seconds to cover them with breadcrumbs
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