Chicken heart meatballs

Ingredients for 3 servings:

• 400 g chicken hearts
• 1 slice(s) white bread
• 1 egg(s), size M
• 20 g breadcrumbs
• 50 g onion(s)
• 20 g oat bran
• 3 sprigs parsley, flat
• some salt and pepper, freshly ground
• ½ tsp Tabasco, smoked
• 2 tbsp extra virgin olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Chicken hearts prepared differently

Prepare the chicken hearts. Halve them, remove any blood, and cut off the thick, light-colored tubes. Put the hearts through the meat grinder. Finally, add the slice of white bread, in pieces, to the grinder to ensure all the chicken hearts come out of the grinder. Peel and finely dice the onion, and sauté it in a pan with a little olive oil. Wash and dry the parsley if desired, pick off the leaves, and chop them. Reserve the stalks for another dish. Mix all ingredients except the olive oil thoroughly in a bowl. Season to taste and add salt and pepper if desired. Heat the olive oil in a pan and add 1 heaped tablespoon of the mixture to the pan, pressing it down slightly. I got 9 meatballs from the mixture. Fry the meatballs over medium heat for about 4-5 minutes on each side until nicely browned. Make sure they are thoroughly cooked.