Meatballs and Dumplings pairs pillow-soft dumplings with meatballs simmered in a flavorful tomato sauce. Perfect comfort food recipe that is easy enough for a weeknight meal!
Wow – these meatballs and dumplings. Just. Wow. If pillow-y, dough-y, scrumptious-y dumplings are your thing (and why wouldn’t they be) then keep reading. And if you like pillow-y, dough-y, scrumptious-y dumplings cooked in a homemade tomato sauce that hand-made meatballs have been simmering in…. also keep reading.
This is absolutely one of my all-time favorite recipes. It is consistently served on weeknights at our house and yes, it is kid-friendly my friends. (I also throw in a tip for when you don’t feel like making homemade tomato sauce……) So, basically, this is just the best recipe ever. There. I said it.
I am so excited to be (finally) sharing this recipe with you guys! It is just so damn good! Not going to lie, I almost feel like I should never share the dumpling recipe …. I am having a Gollum in the Lord of the Rings moment … But I love you guys too much so I am spilling the beans!
First thing is to make your tomato sauce, which is really just tomato paste, water, petite diced tomatoes, sugar and salt. (*Weeknight Tip – So if you are really in a pinch and don’t feel like making homemade tomato sauce – a family size Campbell’s tomato soup will taste fine. I just prefer to make it from scratch. There is still sugar in it, but not high fructose corn syrup which is essentially the 2nd or 3rd ingredient in the Campbell’s tomato soup. That being said – hey, when it is crunch time and you need to make dinner as quickly a possible, you do what you need to do. No judgment here.)
Next, make your meatballs.
Add in your sauce.
Next make your dumpling dough.
Then take a large spoon and drop about 2 Tablespoons-sized chunks of dough all over your meatballs.
There isn’t a wrong way to do this – I swear.
Voila. Dinner is served.
Wondering what to serve it with? I would suggest Simple Steamed Broccoli + Lemon and Parmesan Cheese~
Like the photography board? Take one home with you 🙂 Check out our Etsy Shop!
- 1.5 lbs ground beef
- ½ Teaspoon Kosher salt
- ½ Teaspoon ground black pepper
- Tomato Sauce:
- 2 6oz cans tomato paste (and 4 cans of water)
- 1 14.5oz can petite diced tomatoes (do not drain)
- ¼ Teaspoon ground black pepper
- 2 Tablespoons sugar
- 2 Teaspoons + ¼ Teaspoon kosher salt
- 2 cups flour
- 4 Teaspoons baking powder
- 1 Teaspoon kosher salt
- 1 cup unsweetened/unflavored almond or soy milk (regular milk works as well)
- 4 Tablespoons olive oil (canola/veg oil work too, but I prefer olive oil)
- Take ground beef and form approx. 22 meatballs.
- Place in skillet and sprinkle with salt and pepper.
- Cook, covered, on medium heat turning periodically until cooked thoroughly.
- Only drain off some of the grease, ensuring there is approx. ¼ cup or more remaining in the skillet.
- In mixing bowl, combine all ingredients listed under Tomato Sauce above and mix thoroughly.
- Add tomato sauce to skillet and use a wooden spoon to scrape off all of the meat from the bottom of the pan.
- Continue to simmer, uncovered, for 10-15 minutes mixing every so often.
- Combine all Dumpling ingredients listed above (note: mixture should be moist - if you feel it is too dry, add additional almond milk 1 Tablespoon at a time).
- Take large spoon and drop approx. 1-2 Tablespoons of Dumpling dough on top of the meatballs.
- Cover and simmer for 12-15 minutes. You will know the dumplings are done when you lift the lid and carefully touch the dumplings - they should be firm. If you dumplings are really big, then the cook time will most likely be closer to 15-20 minutes. Just check periodically to check firmness.
- Serve immediately and sprinkle with parsley for garnish.
- **Note: the Tomato Sauce ingredients listed above can be replaced with a family size of Campbell's tomato soup (with water) if you are in a pinch.