- 1.5 lbs ground beef
- 1/2 Teaspoon Kosher salt
- 1/2 Teaspoon ground black pepper
- 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 sugar
- 2 Teaspoons + 1/4 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
- 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. 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 (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. 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 (not hard, just firm). If you dumplings are really big, then the cook time will most likely be closer to 15-20 minutes. Check periodically to check firmness and continue cooking in 5 minute increments until they are firm.
- Serve immediately and sprinkle with parsley for garnish.