[section]Meatballs[/section]1-1.5 lb of lean ground meat (90%) (can sub out to ground turkey, NOT LEAN)
1 egg
1/4 seasoned breadcrumbs (or more like 1/3-1/2 if you are using turkey)
1 tsp onion powder
1 tsp dried chopped onion
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
[section]Fricasee[/section]
2 packages chicken thighs (10-12 thighs, skinless but NOT boneless preferred)
1 large yellow onion, chopped
2 cups chicken stock
2 tbsp sweet paprika (or more if you like paprika)
black pepper, to taste
hot paprika or cayenne, to taste (optional)
water
How to make it
[section]Meatballs[/section]
Heat olive oil in a large pot on medium.
Add first 7 ingredients to a large bowl. Combine with hands and form meatballs (3-inches, medium sized).
Add meatballs to pot.
Brown meatballs on all sides (10 minutes). Do not cook them through.
Remove meatballs to a dish, do not drain pot.
[section]Fricasee[/section]
In the same pot, add the chopped onion.
Sweat the onions, taking care not to brown or burn them.
Add chicken, meatballs, paprika, black pepper, and the hot pepper to pot.
Add chicken stock.
Add enough water to cover all the chicken and meatballs.
Bring to boil on high, then lower to medium/low and cover for 1.5 hours (or until the chicken is done, it can be cooked for longer if you like your chicken extra stewed).
