Gluten Free Dumplings and Meatballs (Paleo + Dairy Free) – comfort food that is paleo and gluten-free!
This post is sponsored by Bob’s Red Mill®, but the opinions are my own.
My Paleo Meatballs and Dumplings recipe is FINALLY ready for you guys! (read: yes, I made some Gluten Free Dumplings!! And they are SO good!!!)
Gluten Free Dumplings with Meatballs
Table of Contents
This recipe has been a LONG time coming! It all started with a Meatballs and Dumplings recipe my mom made when I was growing up. When I started my blog 3 years ago I, of course, added it to the blog. It still lives here and, to this day, is one of my most favorite recipes of all time. But since I started my blog all those years ago, my diet has changed quite a bit! I still make this recipe in its original form, BUT since I eat a whole30/paleo diet a majority of the time I wanted to challenge myself to see if I could make this recipe with only paleo ingredients. Several attempts later and with the help of Bob’s Red Mill Paleo Flour (the only paleo flour I use), I did it!!!
How to Make Dumplings:
Dumplings are one of those things that can be made SO many different ways – this recipe is what I grew up with and they are SO easy to make! The mixture is made up of paleo flour, almond milk, olive oil, baking powder and salt. Once you have cooked the meatballs and added the sauce, you just place big scoops of the dumpling dough on top. Then you cover the pan so the dumplings cook/steam and start to rise. Finally, you uncover and let simmer a bit longer to let the top of the dumplings release some of the moisture. Then they are done!
How to Store Leftover Dumplings?
These store perfectly in the fridge! Just put a serving in a glass storage container and they will keep for 2-3 days – a perfect lunch for the next couple days!
Easy Meatballs and Dumpling Tutorial:
I thought it would be helpful to walk you through this Gluten Free Dumpling with Meatball recipe!
First make your meatballs and sprinkle with salt and pepper.
Mix your sauce and add it to the pan.
Make your paleo dumpling dough and add big scoops all over on top of your meatballs.
Cover your pan and let simmer on low for 15 minutes. Then uncover and let simmer for an additional 5 minutes.
Serve immediately!
Other Recipes You Might Like
Can’t wait for you guys to give it a try!!!
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Gluten Free Dumplings and Meatballs (Paleo + Dairy Free)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
The ultimate comfort food that is paleo and gluten-free!
Ingredients
Meatballs:
- 2 lbs ground beef
- 1/2 teaspoon Kosher salt
- 1/2 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)
- 1/4 teaspoon ground black pepper
- 1 tablespoon Bob’s Red Mill coconut sugar
- 2 teaspoons + 1/4 Teaspoon kosher salt
Dumplings:
- 2 1/2 cups Bob’s Red Mill Paleo Flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsweetened/unflavored almond milk
- 4 tablespoons olive oil
Instructions
- Take ground beef and form approx. 22-26 meatballs (depending upon how big you make them).
- 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. 1/4 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 – you will want to mix well for a minute or two; the Paleo Flour takes a little while to absorb some of the moisture.
- Take large spoon and drop 1/4 cup sized dumplings on top of the meatballs; continue until all of the dough is used up.
- Cover and simmer for 15 minutes.
- Uncover and let simmer for an additional 5 minutes.
- Serve immediately and sprinkle with parsley for garnish.
Notes
- I have only ever tested this recipe with Bob’s Red Mill Paleo Flour
- When you add the tomato sauce the remaining grease may stay separated a bit, that is okay! It all gets mixed in and soaked up by the dumplings!
- Remember to really give the dough a good mixing with a spoon. In the original recipe, it doesn’t take long to mix the dough together, but remember that this is paleo flour! It is going to take a minute or so for it to really soak up the almond milk and oil! If you feel like the texture is too wet, simply add some additional paleo flour one Tablespoon at a time! And if you feel it isn’t wet enough, add additional almond milk 1 Tablespoon at a time.
- Here is the almond milk I always use in the recipe!
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Frances Caplan says
Erin, I made this full recipe last night. I was in need of comfort food and this fit the bill perfectly. I am new to your site (since your Whole30 take over). Originally from Minnesota, I’ve lived in NE Utah for 23 years. I always love making a connection to home (I also follow Bailey). I follow a few other recipe creators which I enjoy, but I am finding your recipes to be simple, well written and delicious. You’re my new fav! Keep living your passion, Frances
Erin says
Hi Frances! Oh my gosh thank you for the lovely comment – it totally made my day to read! I am so glad you liked the recipe and that you are finding other recipes you have loved! Means SO much to me to hear that!! Thanks for being here and making my recipes!!! I so appreciate it!