No products in the cart.
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
- 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.