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Meatball Chili with Dumplings

 Meatball Chili with Dumplings
My family enjoys this delicious recipe—it's like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana
6 ServingsPrep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 1 pound ground beef
  • 3/4 cup finely chopped onion, divided
  • 1/4 cup dry bread crumbs or rolled oats
  • 1 egg
  • 5 teaspoons beef bouillon granules, divided
  • 3 teaspoons chili powder, divided
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon canola oil
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • CORNMEAL DUMPLINGS:
  • 1-1/2 cups biscuit/baking mix
  • 1/2 cup yellow cornmeal
  • 2/3 cup milk

Directions

  • In a large bowl, combine beef, 1/4 cup onion, bread crumbs, egg, 3
  • teaspoons bouillon and 1 teaspoon chili powder. Shape into twelve
  • 1-1/2 in. meatballs. Roll in flour.
  • Heat oil in a skillet; brown meatballs. Drain on paper towels.
  • Meanwhile, in a large saucepan, combine the tomatoes, garlic, cumin,
  • and remaining onion, bouillon and chili powder. Add meatballs. Cover

2 of 2

Meatball Chili with Dumplings (continued)

Directions (continued)

  • and cook over low heat for 1 hour. Stir in beans.
  • For dumplings, combine all ingredients. Drop by spoonfuls into chili;
  • cook on low, uncovered, for 10 minutes. Cover and cook 10-12 minutes
  • longer. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 475 calories, 16 g fat (6 g saturated fat), 76 mg cholesterol, 1,523 mg sodium, 56 g carbohydrate, 7 g fiber, 26 g protein.