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Meatball Stew With Dumplings Recipe
|Ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Chopped parsley||6 Tablespoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Dry mustard||1 Teaspoon|
|Salad oil||2 Tablespoon|
|Canned tomato juice||18 Ounce (One 1 Pint 2 Ounce Can)|
|Water||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1 Teaspoon|
|Onions||1⁄2 Small, peeled|
|Carrots||1⁄2 Small, pared and cut in pieces|
|Biscuit mix||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Frozen lima beans||10 Ounce (1 Package)|
Serving size: Complete recipe
Calories 3027 Calories from Fat 1469
% Daily Value*
Total Fat 165 g253.1%
Saturated Fat 50.2 g251.1%
Trans Fat 0.5 g
Cholesterol 542.8 mg
Sodium 5072.4 mg211.3%
Total Carbohydrates 288 g96.1%
Dietary Fiber 34.6 g138.3%
Sugars 58.7 g
Protein 118 g236.3%
Vitamin A 331.1% Vitamin C 509.9%
Calcium 102.4% Iron 178.4%
*Based on a 2000 Calorie diet
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.