INGREDIENTS
3 onions, sliced
2 cloves garlic, crushed
3 Tbl oil, divided
1 1/2 lbs chicken wings
1/2 lb gizzards, not livers
3 Tbl flour
1 1/2 tsp salt
1/2 tsp pepper
1/2 lb ground beef
3 Tbl seasoned bread crumbs
1 Tbl water
1 1/2 cups chicken broth
2 tsp paprika
DIRECTIONS
In a Dutch oven, lightly brown the onions and garlic in 1 Tbl oil. Remove and set aside. Dredge wings and gizzards in flour, 1 tsp salt and 1/4 tsp pepper. Sprinkle remaining flour over the onions. In the same pot put in the remaining oil and brown the wings and gizzards. Mix the ground beef with the 1/2 tsp salt and the 1/4 tsp pepper, the bread crumbs and 1 Tbl water. Shape into 1″ balls. To the pot add onions, broth, and paprika. Place meatballs on top. Bring to a boil and reduce the heat. Cover and simmer 1 – 1 1/2 hours or until gizzards are tender. Serve hot over hot rice. Makes 4 servings.