Shelly's Recipe

MEATBALL STEW WITH DUMPLINGS

Category: Stews

1 lb ground beef
1 large onion, chopped
1/3 cup fresh parsley, chopped
1 egg
1/2 cup breadcrumbs
2 tsp salt
1/4 tsp black pepper
1 tsp dry mustard
2 tbsp olive oil
1 12 oz can tomato juice
1/2 cup water
4-5 cloves garlic, minced
1 bay leaf
1 tsp chili powder
1 doz small white boiling onions, peeled
1 doz baby carrots
1/2 cup baking mix
1/2 cup milk
1 10 oz pkg frozen lima beans

Combine brown beef with chopped onion, parsley, egg, breadcrumbs, 1 tsp salt, 1/8 tsp pepper, and mustard. Shape into 36 meatballs. In a heavy bottom Dutch oven or kettle, brown 1/2 of the meatballs, turning occasionally, until well browned on all sides. Remove and drain on paper towels. Saute the remaining meatballs. Pour off drippings.

In the same dutch oven, combine tomato juice, water, garlic, bay leaf, chili powder and remaining 1 tsp salt. Heat to boiling. Add white onions and carrots. Cover and simmer for 30 minutes.

While vegetables cook, combine baking mix with remaining 2 tbsp parsley. Pour in milk all at once, stirring lightly only until flour is moistened. Return meatballs to kettle, add Lima beans and bring to boiling point.

When water begins to boil rapidly, drop dumpling mixture in six mounds on top. Cook uncovered to 10 minutes. Cover and cook 10 minutes longer or until dumplings are light and fluffy.