Chicken Fricassee with Meatballs

Source: Sydelle M
adapted by There's Always Thyme to Cook

another recipe using approximates. I usually use a large package of wings, with about 20 wings in a pack. Use more or less of whatever you want, it's to taste.

giblets (liver, gizzards, neck) You can omit if you want but it adds great flavor!
chicken wings (cut at joints, chuck out the tip part) or drumettes (you can also use chicken parts, cut in small pieces)
2 pounds chopped meat
2 onions, chopped
2 eggs
salt (optional)
1/3 cup matzoh meal (you can use bread crumbs if you want to)
garlic powder

Brown the giblets and wings with onions in a big pot with a little bit of oil, add some salt and pepper.

In a large mixing bowl, combine the chopped meat, eggs, matzoh meal, some ketchup, a little water, a little garlic powder and pepper. Make little tiny meatballs. Add them to the pot on top of the browned wings, one layer at a time, so they don't get squished. Add some ketchup, some paprika and garlic powder to sauce. Simmer for a few hours. Check the sauce to see if it needs more ketchup, garlic, pepper or salt.

It’s all approximate. I use a regular package of chopped meat, probably about a 1/3 to a 1/2 bottle of ketchup. We like Heinz. The regular size bottle, not the humongous size.  Probably a couple teaspoons of garlic powder, about a teaspoon or two of paprika, I throw some salt in, but not too much, plenty of pepper. Use as many or as little wings as you want. You can use chicken parts, too, just cut in small pieces. My grandmother used to add bay leaves. If you want, thrown in about two bay leaves.