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Meat Ball Stew With Dumplings

Love.Food's picture
Ingredients
  Ground beef 1 Pound
  Onion 1 Medium, chopped
  Parsley 6 Tablespoon, chopped
  Egg 1
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dry mustard 1 Teaspoon
  Vegetable oil 2 Tablespoon
  Tomato juice 18 Ounce (1 Pint, 2 Ounce Size Can)
  Water 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Bay leaf 1
  Chili powder 1 Teaspoon
  White onions 12 Small, peeled
  Carrots 12 Small, pared and cut in 2-inch pieces
  Biscuit mix 1 1⁄2 Cup (24 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Frozen lima beans 10 Ounce (1 Package)
Directions

1. Mix ground beef lightly with chopped onion, 4 tablespoons of the parsley, egg, bread crumbs, 1 teaspoon of the salt, 1/8 teaspoon of the pepper and mustard until well-blended; shape into 36 balls.
2. Brown, half at a time, in hot oil in a kettle or Dutch oven; remove with a slotted spoon and set aside. Pour off all drippings.
3. Combine tomato juice, water, garlic, bay leaf, chili powder and remaining 1 teaspoon salt and 1/8 teaspoon pepper in same kettle; heat to boiling. Add white onions and carrots; cover. Simmer for 30 minutes.
4. While vegetables cook, mix biscuit mix with remaining 2 tablespoons parsley; add milk all at once; stir lightly just until flour is moistened.
5. Return meat balls to kettle; add lima beans; heat to boiling. Drop dumpling mixture in 6 mounds on top.
6. Cook, uncovered, about 10 minutes; cover; cook 10 minutes longer, or until dumplings are fluffy-light. Remove bay leaf before serving.

Recipe Summary

Course: 
Main Dish
Ingredient: 
Meat

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