Gluten Free Dumplings and Meatballs Recipe
The ultimate comfort food that is paleo and gluten-free!
Ingredients
Meatballs:
- 2 pounds ground beef
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Tomato Sauce:
- 12 ounces tomato paste (and 4 cans of water)
- 14.5 ounces canned petite diced tomatoes do not drain
- 1 tablespoon coconut sugar
- 2 ¼ teaspoons kosher salt
- ¼ teaspoon ground black pepper
Dumplings:
- 2 ½ cups Bob's Red Mill Paleo Flour
- 1 cup unsweetened/unflavored almond milk
- 4 tablespoons olive oil
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
Instructions
- Make Meatballs: Take 2 pounds ground beef and form approx. 22-26 meatballs (depending upon how big you make them). Place in skillet and sprinkle with ½ teaspoon kosher salt and ½ teaspoon ground black 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.
- Tomato Sauce: In a mixing bowl, combine 12 ounces tomato paste (+ 4 tomato paste cans of water), 14.5 ounces canned petite diced tomatoes, 1 tablespoon coconut sugar, 2 ¼ teaspoons kosher salt, and ¼ teaspoon ground black pepper.
- Simmer: 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.
- Make Dumplings: In a separate bowl, add 2 ½ cups Bob's Red Mill Paleo Flour, 1 cup unsweetened/unflavored almond milk, 4 tablespoons olive oil, 2 tablespoons baking powder, and 1 teaspoon kosher salt. Combine, 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.
- Simmer: Cover and simmer for 15 minutes. Uncover and let simmer for an additional 5 minutes.
- Serve: Enjoy 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!
Nutrition
Calories: 617kcal | Carbohydrates: 72g | Protein: 40g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 2574mg | Potassium: 1354mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1013IU | Vitamin C: 19mg | Calcium: 351mg | Iron: 7mg
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