Meat Ball Stew With Dumplings Recipe


CourseMain Ingredient


 Ground beef1 Pound
 Onion1 Medium, chopped
 Parsley6 Tablespoon, chopped
 Soft bread crumbs1⁄2 Cup (8 tbs)
 Salt2 Teaspoon
 Pepper1⁄4 Teaspoon
 Dry mustard1 Teaspoon
 Vegetable oil2 Tablespoon
 Tomato juice18 Ounce (1 Pint, 2 Ounce Size Can)
 Water1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Bay leaf1
 Chili powder1 Teaspoon
 White onions12 Small, peeled
 Carrots12 Small, pared and cut in 2-inch pieces
 Biscuit mix1 1⁄2 Cup (24 tbs)
 Milk1⁄2 Cup (8 tbs)
 Frozen lima beans10 Ounce (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 3894 Calories from Fat 1494

% Daily Value*

Total Fat 167 g257.6%

Saturated Fat 53.6 g268.1%

Trans Fat 0 g

Cholesterol 542.8 mg

Sodium 5521.5 mg230.1%

Total Carbohydrates 491 g163.7%

Dietary Fiber 77.5 g310.1%

Sugars 153.1 g

Protein 141 g281.7%

Vitamin A 2252.8% Vitamin C 761.7%

Calcium 157.8% Iron 206.5%

*Based on a 2000 Calorie diet


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.