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Chicken Fricassee with meatballs Recipe

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This recipe for Chicken Fricassee with meatballs is from Goldberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3-lb. chicken cut into 8 portions w/ giblets (except liver)
1 package extra giblets
6 wings (about 2 lbs.)
salt and pepper to taste
1/4 cup vegetable oil
4 medium onions, peeled and finely chopped
1/2 onion, grated
2 cloves garlic, peeled
3 cups tomato sauce
1 cup water
2 lbs. ground beef
2 medium eggs
1/4 cup bread crumbs or matzah meal

Directions:
Directions:
Season the chicken, giblets and extra wings with salt and pepper and sauté in oil over medium heat in a Dutch oven. Remove from the pan and set aside.

Add the chopped onions to the pan and cook until golden (do not use the grated onion yet). Drain. Add the chicken, garlic giblets, extra wings, tomato sauce, water and, if necessary additional tomato sauce, so that the liquid comes two- thirds up the sides of the chicken parts. Cover and
simmer gently for 20 minutes.

In the meantime, make the meatballs by mixing together the ground beef, the remaining half-grated onion, eggs, bread crumbs or matzah meal and salt and pepper.

Form into tiny meatballs, slightly smaller than the size of a walnut. Add carefully to the chicken, pouring in a little more water or tomato sauce if the sauce has evaporated.

Simmer covered, for 20 to 30 minutes more, or until the meat balls are done.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
When we were little, I remember Grandma Rivka making fricassee.

 

 

 

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