Meatballs and Dumplings
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 pounds ground beef 80/20
- kosher salt and ground black pepper
Tomato Sauce:
- 14.5 ounces petite diced tomatoes do not drain
- 12 ounces tomato paste (and 3 cans of water)
- 1-2 tablespoons sugar sub coconut sugar
- 2¼ teaspoons kosher salt
- ¼ teaspoon ground black pepper
Dumplings:
- 2 cups all-purpose flour
- 1 cup unsweetened/unflavored almond milk sub regular milk
- 4 tablespoons extra virgin olive oil
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
Instructions
- Meatballs: Take 2 pounds 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 kosher salt and ground black 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, add 14.5 ounces petite diced tomatoes, 12 ounces tomato paste, 3 tomato paste cans of water, 1-2 tablespoons sugar, 2¼ teaspoons kosher salt, and ¼ teaspoon ground black pepper 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 2 cups all-purpose flour, 1 cup unsweetened/unflavored almond milk, 4 tablespoons extra virgin olive oil, 4 teaspoons baking powder, and 1 teaspoon kosher salt (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.
Video
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
Calories: 525kcal | Carbohydrates: 50g | Protein: 40g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 2236mg | Potassium: 1345mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1013IU | Vitamin C: 19mg | Calcium: 272mg | Iron: 8mg
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