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Chicken Fricassee with Meatballs


This is a traditional chicken fricassee.   Other recipes have sliced carrots in the sauce, as well as tomato paste and vermouth instead of tomato sauce. You can also add a few raisins and apricot pieces, if desired.    

I like to serve it with Gondi Kashi, pictured here for a completely traditional Jewish meal. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 (3-pound) chicken, cut into 8 pieces with giblets (except the liver) 
  • 1 package extra giblets
  • 6 wings (about 2 pounds) 
  • Salt and freshly ground pepper to taste 
  • ¼ cup vegetable oil
  • 4 medium onions, peeled and finely chopped plus ½ onion, grated
  • 2 cloves garlic, peeled
  • 3 cups tomato sauce (or to taste)
  • 1 cup water
  • 2 pounds ground beef
  • 2 medium eggs
  • ¼ cup bread crumbs or matzah meal 


1. Heat oil in a Dutch oven or large casserole pan over medium heat. Season the chicken, giblets, and extra wings with salt and pepper and sauté until cooked through. Remove from the pan and set aside. 

2. Add the chopped onions to the pan and cook until golden. Drain. Add the chicken, giblets, extra wings, garlic, tomato sauce, and water. If necessary, add additional tomato sauce so that the liquid comes two thirds up the side of the chicken. Cover and simmer gently for 20 minutes.

3. In the meantime, make the meatballs by mixing 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 or until the meatballs are done. Serve with rice, noodles, or crisp Chinese noodles.   

 From Jewish Cooking in America