Taste of Home
Meatball Chili with Dumplings
TOTAL TIME: Prep: 20 min. Cook: 50 min.
YIELD: 6 servings.
My family enjoys this delicious recipe—it's like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana
Ingredients
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1 large egg, beaten
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3/4 cup finely chopped onion, divided
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1/4 cup dry bread crumbs or rolled oats
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5 teaspoons beef bouillon granules, divided
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3 teaspoons chili powder, divided
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1 pound ground beef
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3 tablespoons all-purpose flour
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1 tablespoon canola oil
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1 can (28 ounces) diced tomatoes, undrained
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1 garlic clove, minced
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1/2 teaspoon ground cumin
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1 can (16 ounces) kidney beans, rinsed and drained
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CORNMEAL DUMPLINGS:
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1-1/2 cups biscuit/baking mix
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1/2 cup yellow cornmeal
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2/3 cup 2% milk
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Minced chives, optional
Directions
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1.
In a large bowl, combine egg, 1/4 cup onion, bread crumbs, 3 teaspoons bouillon and 1 teaspoon chili powder; crumble beef over mixture and mix lightly but thoroughly. Shape into twelve 1-1/2-in. meatballs. Roll in flour.
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2.
Heat oil in a 12-in. cast-iron or other ovenproof skillet; brown meatballs. Drain on paper towels. Wipe skillet clean with paper towels. Add tomatoes, garlic, cumin and the remaining onion, bouillon and chili powder to skillet; stir to combine. Add meatballs. Cover and cook over low heat about 20 minutes. Stir in beans.
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3.
Combine dumpling ingredients. Drop by spoonfuls onto chili; cook on low, uncovered, for 10 minutes. Cover and cook until a toothpick inserted in dumpling comes out clean, 10-12 minutes longer. If desired, sprinkle with minced chives.
Nutrition Facts
1 each: 475 calories, 16g fat (6g saturated fat), 76mg cholesterol, 1523mg sodium, 56g carbohydrate (8g sugars, 7g fiber), 26g protein.
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