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Meatball Stew With Spinach Dumplings

chef.gonzalo's picture
Ingredients
  Egg 1 , beaten
  Soft bread crumbs 3⁄4 Cup (12 tbs) (Using 1 Slice)
  Garlic salt 1 Teaspoon
  Ground beef 1 Pound
  Cooking oil 1 Tablespoon
  Onion 1 Medium, chopped to make 1/2 cup
  Condensed cheddar cheese soup 11 Ounce (1 Can)
  Milk 120 Milliliter (1 Soup Can Or 1 1/4 Cups)
  Canned beets 16 Ounce, diced, and drained (1 Can)
  Frozen brussels sprouts 10 Ounce (1 Package)
  Canned spinach 8 Ounce, well drained and chopped (1 Can)
  Packaged biscuit mix 1 Cup (16 tbs)
  Milk 1⁄4 Cup (4 tbs)
Directions

MAKING
1.Mix egg, crumbs, and garlic salt and beef; mix well.
2.Shape meat mixture into 1-inch meatballs.
3.In 12-inch skillet heat oil and brown the meatballs.
4.Add onion; cook for about 5 minutes; drain off the fat.
5.To the skillet, combine cheese soup and the soup can of milk; cover and simmer for about 10 minutes.
6.Add beets and sprouts; cover and simmer for about 5 minutes.
7.Stir together spinach, biscuit mix, and the 1/4-cup milk.
8.Drop spinach mixture atop soup mixture eight dumplings.
9.Cover and simmer for about 10 minutes.

SERVING
10.Serve the stew in soup plates and serve hot with toasted garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Meat
Interest: 
Healthy
Cook Time: 
120 Minutes
Servings: 
4

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