Noticed that I didn't take pictures during the process but it goes like this:
Ingredients ~ all estimates
2 cups long grain white rice
4 cups water or stock.
2 lbs chicken gizzards and hearts
2 cups grated Parmesan cheese (not the
Kraft canned stuff)
1/2 a cup marinara sauce
2 eggs
Italian parsley
1/2 a cup bread crumbs
Salt
Sriracha or heat of your choice
Extra crumbs for coating.
Directions
Cook the rice in the 4 cups liquid. You want it sticky. Once cooked, cook it in a sheet pan.
Cook the gizzards and hearts in a bunch of salted water until tender. You can add aromatics. I normally throw in some thyme.
Once cooked, cool and run through a food processor. Pieces should be about the size of small peas.
Mix everything by hand in a large bowl. You need to get in there deep, pack it tightly and refrigerate for about 30 minutes.
Then scoop about a tablespoon roll into a ball then shape into a cylinder.
Roll in bread crumbs and fry until golden brown.
I use peanut oil just coming halfway up the balls.
You will end up about 60 balls. I place uncooked balls on a parchment lined baking sheet and freeze. Once frozen, I vacuum seal for future cravings. By that I mean two days later. LOL!
