2 Tablespoons olive oil
1 pound hamburger or ground beef
1 large chopped onion
1/3 cup chopped parsley
1 egg
1/2 cup dry breadcrumbs
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon dry mustard
1 can tomato juice 12 ounce
1/2 cup water
5 minced garlic cloves
1 bay leaf
1 teaspoon chili powder
1 package baby carrots
1/2 cup biscuit baking mix
1/2 cup milk
1 package frozen Lima beans 10 ounce
method:
Reserve 2 tablespoons parsley, set aside until needed. Using a large mixing bowl, you will add the hamburger or ground beef, chopped onion, chopped parsley, egg, dry breadcrumbs, 1 teaspoon salt, pepper and dry mustard. Mix well to combine. Shape and form the meatballs.
Place half of the meatballs into a large heavy Dutch oven with the olive oil over a medium heat to brown. Turn meatballs occasionally to brown all the sides. Remove from heat to drain off oils onto a paper towel. Brown the remaining meatballs and then drain off the drippings.
Into the large heavy Dutch oven, you will add the tomato juice, water, minced garlic cloves, bay leaf, chili powder, and the remaining salt. Combine well while bringing to a boil. Add the baby carrots. Cover with lid. Reduce heat and simmer for about 30 minutes.
While waiting for the vegetables to cook you can combine the biscuit baking mix and the remaining parsley. Stir well. Add all the milk and stir lightly to moisten the dry ingredients. Return meatballs to the pot and then add the lima beans. Bring to a boil. Drop dumpling mixture into the hot boiling water. Cook uncovered for about 10 minutes. Stir, cover, and cook for about 10 more minutes or until the dumplings are tender and fluffy.
1 pound hamburger or ground beef
1 large chopped onion
1/3 cup chopped parsley
1 egg
1/2 cup dry breadcrumbs
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon dry mustard
1 can tomato juice 12 ounce
1/2 cup water
5 minced garlic cloves
1 bay leaf
1 teaspoon chili powder
1 package baby carrots
1/2 cup biscuit baking mix
1/2 cup milk
1 package frozen Lima beans 10 ounce
method:
Reserve 2 tablespoons parsley, set aside until needed. Using a large mixing bowl, you will add the hamburger or ground beef, chopped onion, chopped parsley, egg, dry breadcrumbs, 1 teaspoon salt, pepper and dry mustard. Mix well to combine. Shape and form the meatballs.
Place half of the meatballs into a large heavy Dutch oven with the olive oil over a medium heat to brown. Turn meatballs occasionally to brown all the sides. Remove from heat to drain off oils onto a paper towel. Brown the remaining meatballs and then drain off the drippings.
Into the large heavy Dutch oven, you will add the tomato juice, water, minced garlic cloves, bay leaf, chili powder, and the remaining salt. Combine well while bringing to a boil. Add the baby carrots. Cover with lid. Reduce heat and simmer for about 30 minutes.
While waiting for the vegetables to cook you can combine the biscuit baking mix and the remaining parsley. Stir well. Add all the milk and stir lightly to moisten the dry ingredients. Return meatballs to the pot and then add the lima beans. Bring to a boil. Drop dumpling mixture into the hot boiling water. Cook uncovered for about 10 minutes. Stir, cover, and cook for about 10 more minutes or until the dumplings are tender and fluffy.
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