Chicken and dumplings have been around for ages and have been a great “comfort” food for as long as I can remember. You may not have tried dumplings in a meatball stew, though, and until you do, you don’t know what you’re missing.
There’s something so filling and satisfying about beef stew, but these tender meatballs in a beefy-tomato sauce with fluffy dumplings on top make it just perfect for cold January meals. It can stand alone for a quick lunch or you can add a salad and vegetable with a piece of toasted, crusty bread if you want a nourishing, tasty dinner later in the day.
Although the recipe calls for a can of commercial buttermilk biscuits, I always make my own biscuits from scratch and cut them the same way the recipe calls for. Either way, this makes enough for a couple of good, hot meals you’ll want to make time and time again.
HEARTY MEATBALL STEW AND DUMPLINGS
Meatballs:
1 pound ground beef
1 egg
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Stew:
1 1/2 cups water
1 (10-3/4 ounce) can tomato soup
3 carrots, cut into 1/2-inch pieces
2 medium potatoes, cut into 1/2-inch chunks
1 medium onion, sliced
1 teaspoon beef-flavored instant bouillon
1/4 teaspoon dried thyme leaves
1/8 teaspoon garlic powder
Dumplings:
1 (7.5-ounce) can refrigerated buttermilk biscuits OR equal amount of homemade biscuits
Paprika
In medium bowl, combine all meatball ingredients; mix well. Shape into 1 1/2-inch balls. Brown meatballs in Dutch oven; drain. Add stew ingredients; stir gently. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
Separate dough into 10 biscuits. With scissors, cut each biscuit in half, place on hot stew mixture. Sprinkle with paprika. Simmer, uncovered, for 10 minutes. Cover; simmer an additional 15 to 20 minutes. Makes 5-6 servings.
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