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Meatball chili with dumplings Recipe

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This recipe for Meatball chili with dumplings, by , is from Margaret's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Margaret Black


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


1-1/2 cups biscuit/baking mix
1/2 cup yellow cornmeal
2/3 cup 2% milk
Minced chives, optional

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.

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.

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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Prep: 20 min. Cook: 50 min.




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