Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Meatballs and Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 54 reviews

Hearty and comforting Meatballs and Dumplings cooked stovetop in a flavorful tomato sauce. This classic American dinner features juicy ground beef meatballs simmered in a rich tomato mixture, topped with soft, fluffy homemade dumplings. Perfect for a cozy family meal.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Meatballs:

  • 2 pounds ground beef, 80/20
  • Kosher salt, to taste
  • Ground black pepper, to taste

Tomato Sauce:

  • 14.5 ounces petite diced tomatoes, do not drain
  • 12 ounces tomato paste
  • 3 cans water (using the tomato paste can as measuring)
  • 1-2 tablespoons sugar (can substitute coconut sugar)
  • 2¼ teaspoons kosher salt
  • ¼ teaspoon ground black pepper

Dumplings:

  • 2 cups all-purpose flour
  • 1 cup unsweetened/unflavored almond milk (or regular milk)
  • 4 tablespoons extra virgin olive oil
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt

Instructions

  1. Make Meatballs: Take 2 pounds of ground beef and form approximately 22 meatballs, each about 2 tablespoons in size. Using a cookie dough scoop helps keep them uniform. Heat a large cast iron skillet over medium-high heat and add the meatballs. Season generously with kosher salt and ground black pepper. Cook the meatballs, turning periodically until they are almost cooked through. Drain off some of the grease but leave around 2-4 tablespoons in the skillet to add flavor.
  2. Prepare Tomato Sauce: In a large bowl, combine 14.5 ounces petite diced tomatoes (with juice), 12 ounces tomato paste, 3 cans of water (measured using the tomato paste can), 1-2 tablespoons sugar, 2¼ teaspoons kosher salt, and ¼ teaspoon ground black pepper. Mix thoroughly. Pour this tomato sauce mixture over the meatballs in the skillet. Use a wooden spoon to scrape any browned bits off the bottom of the pan, then stir everything together. Let it simmer uncovered while preparing the dumplings.
  3. Make Dumplings: In a separate bowl, combine 2 cups all-purpose flour, 1 cup unsweetened almond milk, 4 tablespoons extra virgin olive oil, 4 teaspoons baking powder, and 1 teaspoon kosher salt. The dough should be moist; if too dry, add almond milk a tablespoon at a time, or if too wet, add flour similarly. Using a large spoon, drop ~2-tablespoon portions of the dumpling dough directly on top of the meatballs in the skillet.
  4. Simmer: Cover the skillet and simmer for 15-22 minutes. Check the dumplings by lifting the lid and gently pressing them; they should feel firm but not hard. Larger dumplings may need 20-25 minutes. If slightly sticky after cooking time, remove the lid and allow a few minutes of uncovered simmering to dry the dumpling tops.
  5. Serve: Serve the meatballs and dumplings immediately, garnished with fresh parsley for a pop of color and flavor.

Notes

  • Use a cookie dough scoop to ensure uniform meatballs, which helps them cook evenly.
  • Leave some grease in the pan after cooking meatballs to enhance sauce flavor.
  • Adjust dumpling dough consistency by adding milk or flour as needed to get a moist but manageable dough.
  • Simmer dumplings covered to let them cook through thoroughly without drying out.
  • If dumplings remain a bit sticky after cooking, remove the cover and simmer uncovered briefly to firm up the tops.
  • Garnish with fresh parsley just before serving for freshness and color.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dinner/Entree
  • Method: Stovetop
  • Cuisine: American

Find it online: https://ellarecipe.com/meatballs-and-dumplings-recipe/