November 1, 2009



1 lb. ground beef
1 large onion, chopped
1/3 c. fresh parsley, chopped
1 egg
1/2 c. breadcrumbs
2 tsp. salt
1/4 tsp. black pepper
1 tsp. dry mustard
2 tbsp. olive oil
1 12 oz. can tomato juice
1/2 c. water
4-5 cloves garlic, minced
1 bay leaf
1 tsp. chili powder
1 doz. small white boiling onions, peeled
1 doz. baby carrots
1/2 c. Bisquick
1/2 c. milk
1 10 oz. pkg. frozen lima beans

Combine brown beef with chopped onion, parsley, egg, breadcrumbs, 1 tsp. salt, 1/8 tsp. pepper, and mustard. Shape into 36 meatballs. In a heavy bottom dutch oven or kettle, brown 1/2 of the meatballs, turning occasionally, until well browned on all sides. Remove and drain on paper towels. Sauté the remaining meatballs. Pour off drippings.

In the same dutch oven, combine tomato juice, water, garlic, bay leaf, chili powder and remaining 1 tsp. salt. Heat to boiling. Add white onions and carrots. Cover and simmer for 30 minutes.

While vegetables cook, combine Bisquick with remaining two tablespoons parsley. Pour in milk all at once, stirring lightly only until flour is moistened. Return meatballs to kettle, add Lima beans and bring to boiling point.

When water begins to boil rapidly, drop dumpling mixture in six mounds on top. Cook uncovered to 10 minutes. Cover and cook 10 minutes longer or until dumplings are light and fluffy.

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