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Meatball Chili with Dumplings

Total Time

Prep: 20 min. Cook: 50 min.

Makes

6 servings

My family enjoys this delicious recipe—it's like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana
Meatball Chili with Dumplings Recipe photo by Taste of Home

Ingredients

  • 1 large egg, beaten
  • 3/4 cup finely chopped onion, divided
  • 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 tablespoon canola oil
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • CORNMEAL DUMPLINGS:
  • 1-1/2 cups biscuit/baking mix
  • 1/2 cup yellow cornmeal
  • 2/3 cup 2% milk
  • Minced chives, optional

Directions

  1. In a large bowl, combine egg, 1/4 cup onion, bread crumbs, 3 teaspoons bouillon and 1 teaspoon chili powder; crumble beef over mixture and mix lightly but thoroughly. Shape into twelve 1-1/2-in. meatballs. Roll in flour.
  2. Heat oil in a 12-in. cast-iron or other ovenproof skillet; brown meatballs. Drain on paper towels. Wipe skillet clean with paper towels. Add tomatoes, garlic, cumin and the remaining onion, bouillon and chili powder to skillet; stir to combine. Add meatballs. Cover and cook over low heat about 20 minutes. Stir in beans.
  3. Combine dumpling ingredients. Drop by spoonfuls onto chili; cook on low, uncovered, for 10 minutes. Cover and cook until a toothpick inserted in dumpling comes out clean, 10-12 minutes longer. If desired, sprinkle with minced chives.

Nutrition Facts

1 each: 475 calories, 16g fat (6g saturated fat), 76mg cholesterol, 1523mg sodium, 56g carbohydrate (8g sugars, 7g fiber), 26g protein.

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