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chicken giblets ground lean chuck egg clove garlic salt bread crumbs chicken onion sweet paprika garlic water
Viewed: 22 - Published at: 8 years agoIngredients
- 1 pound chicken giblets, to include gizzard and heart (but not liver), neck, backbone, and, if you like, chicken wings
- 1/2 pound ground lean chuck
- 1 small egg
- 1/2 clove garlic, crushed in a press, or 2 teaspoons grated onion
- Salt and black pepper
- 1 tablespoon fine, dry bread crumbs, as needed
- 2 tablespoons schmaltz (rendered chicken fat), margarine, or sweet butter
- 1 large onion, peeled and finely chopped
- 1 1/2 tablespoons sweet paprika or 1 tablespoon sweet paprika plus 1 1/2 teaspoons hot paprika
- 1 or 2 cloves garlic, peeled and cut in half vertically
- 1 cup water, or as needed
Method
- Clean the giblets, removing all skin and bits of fat.
- Gizzards should be scalded for 2 or 3 minutes in boiling water.
- Mix the chopped beef with the egg, crushed garlic or grated onion, 1 teaspoon salt, and 1/4 teaspoon black pepper (or adjust to taste); add just enough bread crumbs to make the mixture firm enough to mold into bans.
- Toss the ingredients lightly with a fork or the mixture win become too compacted and the meat balls win be hard.
- Shape into tiny meatballs, each about the size of a hazelnut.
- Melt the fat in a 2-quart saucepan or casserole.
- Add the onion and saute very slowly until it is completely soft and bright yellow; do not let the onion brown.
- Stir in the paprika and saute for a minute or two, or until it loses its raw smell.
- Add the cut-up garlic and 1 cup water.
- Place the giblets and meatballs in the pan and add more water as needed to come about halfway up the meats.
- Add a little salt and pepper, half cover, and simmer gently but steadily for about 30 minutes, or until the giblets are tender and the meatballs are well done.
- Check frequently to see if more water is needed.
- Serve plain or with steamed white rice.
