My family enjoys this delicious recipe – it’s like a spicy meatball recipe with dumplings! -Sara Yoder, Middlebury, Indiana.
1 large egg, beaten Divide into 3/4 cup finely chopped onion 1/4 cup dry bread crumbs or rolled oats 5 teaspoons beef bouillon granules, divided 3 teaspoons chili powder, divided 1 pound ground beef 3 tablespoons all-purpose flour
1 tbsp canola oil 1 can (28 ounces) No tomatoes 1 garlic clove, slices 1/2 teaspoon ground cumin 1 can (16 ounces) Kidney beans, rinse and drain Cornmeal Dumplings: 1-1 / 2 cups biscuit / baking mix 1/2 cup yellow corn 2/3 cup 2% milk Sliced chives, optional
Powered by Shikori Directions In a large bowl, combine egg, 1/4 cup onion, bread crumbs, 3 teaspoons bouillon and 1 teaspoon paprika; Slice the beef over the mixture and mix well. Shape into 1-1 / 2-in twelve. meatballs. Roll in flour.
Heat the oil in 12-in. Cast-iron or other ovenproof skillet; Brown meatballs. Drain on paper towels. Wipe the skillet clean with paper towels. Add tomatoes, garlic, cumin and remaining onion, bouillon and chilli to skillet; Stir to combine. Add Meatballs. Cover and cook for 20 minutes on low heat. Stir in the beans.
Mix dumpling ingredients. Drop by spoonfuls of chilli; Cook for 10 minutes, uncovered, on low. Cover and cook until the toothpick inserted into the dumpling comes out clean, about 10-12 minutes. If desired, sprinkle with sliced chives. Facts About Nutrition Each: 475 calories, 16g fat (6g saturated fat), 76mg cholesterol, 1523mg sodium, 56g carbohydrate (8g sugars, 7g fiber), 26g protein.