Meatballs with dumplings

Think outside the spaghetti bowl! Meatball recipes are perfect for any occasion.

A favourite comfort food for these long and cold Winter days: meatballs. There are so many versions from the classic meatball recipe with tomato sauce to lightened-up, healthier recipe featuring veggies. The same flavours with more nutritious ingredients. This particular recipe combines the flavours of chili with meatballs and dumplings – perfect for the Family Day long weekend.


  • 1 large egg, beaten
  • 3/4 cup finely chopped onion, divided
  • 1/4 cup dry bread crumbs or rolled oats
  • 3 teaspoons chili powder, divided
  • 1 pound ground beef
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 can diced tomatoes, undrained
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1 can 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


In a large bowl, combine egg, 1/4 cup onion, bread crumbs 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 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.

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