Meatball Stew With Dumplings Recipe
Ingredients
1 lb. ground beef
1 med. onion, chopped
6 tbsp. chopped parsley
1 egg
1/2 c. soft bread crumbs
2 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
2 tbsp. salad oil
1 1 pt. 2 oz. can tomato juice
1/2 c. water
1 clove garlic, minced
1 bay leaf
1 tsp. chili powder
1/2 small onions, peeled
1/2 small carrots, pared and cut in pieces
1 1/2 c. biscuit mix
1/2 c. milk
1 10 oz. pkg. frozen lima beans
Directions
Mix ground beef lightly with chopped onion, 4 tablespoons parsley, egg, bread crumbs, 1 teaspoon salt, 1/8 teaspoon pepper and mustard until well blended.
Shape into 36 meatballs.
Brown half at a time in salad oil in a kettle or Dutch oven; remove with a spoon and set aside.
Pour off all drippings.
Combine tomato juice, water, garlic, bay leaf, chili powder and remaining salt and pepper in same kettle; heat to boiling.
Add white onions and carrots; cover.
Simmer 30 minutes.
Mix biscuit mix with remainingpars-ley; add milk.
Stir lightly just until flour is moistened.
Return meatballs to kettle; add lima beans and heat to boiling.
Drop dumpling mixture in six mounds on top.
Cook, uncovered, 10 minutes.
Cover; cook 10 minutes longer or until dumplings are fluffy and light.
Remove bay leaf before serving.
Shape into 36 meatballs.
Brown half at a time in salad oil in a kettle or Dutch oven; remove with a spoon and set aside.
Pour off all drippings.
Combine tomato juice, water, garlic, bay leaf, chili powder and remaining salt and pepper in same kettle; heat to boiling.
Add white onions and carrots; cover.
Simmer 30 minutes.
Mix biscuit mix with remainingpars-ley; add milk.
Stir lightly just until flour is moistened.
Return meatballs to kettle; add lima beans and heat to boiling.
Drop dumpling mixture in six mounds on top.
Cook, uncovered, 10 minutes.
Cover; cook 10 minutes longer or until dumplings are fluffy and light.
Remove bay leaf before serving.
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