Our super easy Meatballs and Dumplings recipe is a weeknight dinner recipe that is the perfect comfort food. Made with tender meatballs, tomato sauce, and fluffy dumplings. It’s been a family favorite for years and we know your whole family will love it too!
The Best Meatballs And Dumplings
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. 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 am so excited to be (finally) sharing this recipe with you guys! It is just so good!
Looking for More Meatball Recipes?
If you love meatballs as much as we do, you definitely need to try our Buffalo Chicken Meatballs or Pork Meatballs!
What You Will Need
- ground beef – we always use this ground meat, but you can also sub with ground turkey.
- kosher salt and ground black pepper – simple seasonings that are always a must when cooking any type of meat.
- tomato paste & canned diced tomatoes – these combine for the perfect tomato base.
- sugar – just a little bit for a touch of sweetness.
- all-purpose flour – option to sub with a paleo or gluten-free flour, if that’s more your thing.
- baking powder – a great addition for that light and fluffy texture.
- almond milk – love using an unflavored almond milk to keep things dairy free.
- olive oil – added to help create the perfect dumplings on top!
How To Make Meatballs And Dumplings
The first steps to making this easy recipe are to use a cookie scoop to make uniform meatballs that are about 2 tablespoons each. Bring a large cast iron skillet to a medium high heat, add the meatballs, & season with salt and pepper. Cover and let cook until the outsides are browned, move around occasionally. Drain off most of the grease, leaving about a quarter cup behind.
Now put all of the tomato sauce ingredients in a large bowl and mix to fully combine.
Add the tomato sauce to the hot pan with the meatballs. Mix and simmer for about 10-15 minutes.
While the meatballs are simmering in the tomato sauce, put all of the dumpling ingredients in a separate bowl. Mix to combine, creating a moist dough.
Use a large spoon to place about 2 tablespoons of dough on top of the meatballs. Continue this process until the meatballs are mostly covered with dumplings. Cover and let simmer for 15-20 minutes or until the dumplings are fully cooked and firm on top.
Let sit for a few minutes and serve!
Storage
Leftover meatballs and dumplings can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave.
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Other Recipes You Might Like
Meatballs and Dumplings
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Stove Top
- Cuisine: American
Description
Our easy Meatballs and Dumplings is a cozy dish that is major comfort food! Fluffy dumplings with amazing meatballs in a tomato sauce!
Ingredients
Meatballs:
- 2 lbs ground beef (80/20)
- kosher salt
- ground black pepper
Tomato Sauce:
- 2 (6oz) cans tomato paste (and 3 cans of water)
- 1 (14.5oz) can petite diced tomatoes (do not drain)
- 1/4 teaspoon ground black pepper
- 1–2 tablespoons sugar (coconut sugar works)
- 2 1/4 teaspoons kosher salt
Dumplings:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsweetened/unflavored almond milk (regular milk works too)
- 4 tablespoons extra virgin olive oil
Instructions
- Meatballs: Take ground beef and form approx. 22 meatballs that are 2 tablespoons each. Recommend using a cookie dough scoop to keep them uniform. Bring a large cast iron skillet to a medium-high heat, place the meatballs in the hot pan and season generously with salt and pepper. Cook meatballs, turning periodically until almost cooked through (they will finish cooking later). Only drain off some of the grease, ensuring there is approx. 2-4 tablespoons remaining in the skillet (this adds so much flavor!).
- Tomato Sauce: In a large bowl, combine all the tomato sauce ingredients and mix thoroughly. Pour tomato sauce mixture over meatballs and use a wooden spoon to scrape off all of the meat from the bottom of the pan. Stir to combine. Let simmer, uncovered, while you make the dumpling mixture.
- Dumplings: Meanwhile, in a separate mixing bowl, combine all Dumpling ingredients listed above (note: mixture should be moist – if you feels it is too dry, add additional almond milk 1 tablespoon at a time. If it is wet add 1 tablespoon flour at a time). Take a large spoon and drop approx. 2 tablespoons of Dumpling dough on top of the meatballs (try to set them on top of the meatballs, to the best of your ability).
- Simmer: Cover and simmer for 15-22 minutes. You will know the dumplings are done when you lift the lid and carefully touch the dumplings – they should be firm (not hard, just firm). If your dumplings are really big, then the cook time will most likely be closer to 20-25 minutes. Test periodically to check firmness and continue cooking in 5 minute increments until they are firm. (Note: if after 20-25 mins. they still feel a bit sticky – just take the cover off and let them simmer a few minutes uncovered and the outside will dry a bit).
- Serve: Enjoy immediately and sprinkle with fresh parsley for garnish.
Notes
- Milk: we used almond milk, but any plant-based milk would work to keep it dairy free or sub with regular milk.
- Paleo/Gluten Free: we also have a Paleo & Gluten Free Dumplings and Meatballs recipe, if that’s more your thing.
- Seasoning Meatballs: I have made this about 100 times in my life and I never add seasoning into the meatballs – I just season them once they are in the skillet. If you really want to, feel free to add some salt and pepper into the ground beef before making meatballs – totally up to you.
Nutrition
- Serving Size: 6oz
- Calories: 493
- Sugar: 10.6 g
- Sodium: 1039.7 mg
- Fat: 15.1 g
- Carbohydrates: 50.8 g
- Protein: 40.5 g
- Cholesterol: 90.4 mg
Originally published 10/18/16. Recipe retested and new photos added 10/7/24.
Kim Robinson says
Any suggestions for a sauce that isn’t tomato based? Love the idea for meatballs and dumplings but can’t eat tomatoes.
Erin Jensen says
Hi Kim! I actually have a chicken pot pie version of this on the site if that sounds good: https://thewoodenskillet.com/chicken-pot-pie-skillet/
Katie says
The best comfort meal EVER that I don’t feel guilty about.
Erin says
This is one of my favorite recipes of all-time!! So glad you are enjoying it!!