Try these baked meatballs covered in gravy and topped with poppy seed dumplings. Serve this vintage comfort food for a hearty weekend dinner on a cold winter day.
Prep Time45 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr10 minutesmins
Course: Main
Cuisine: American
Keyword: baked meatballs and dumplings
Servings: 4
Author: Laura Warnke
Ingredients
Meatballs
1poundground beef
1tsp.salt
¼tsp.pepper
½tsp.poultry seasoning
4Tablespoonsfine plain breadcrumbs
4Tablespoonsmilk
1Tablespoonparsley flakes
1egg
Gravy
2Tablespoonsbutter
2Tablespoonsflour
1cupwater
1canCream of Celery soup
½cupsour cream
Dumplings
1-1/2cupsflour
2tsp.baking powder
Pinchof salt
½tsp.poultry seasoning
½tsp.celery seed
½tsp.onion salt or flakes
1tsp.poppy seed
½cupoil
½cupmilk
Instructions
Preheat oven to 425 degrees.
For Meatballs: Mix lightly and shape into 1 to 1-1/2 inch balls. Brown slowly in hot skillet. Turn frequently to keep round. Put in 1-1/2 quart oven safe baking dish.
For Gravy: Melt fat in pan. Stir in flour and ad water and cook until smooth, stirring with a whisk. Add other ingredients and mix well. Spoon over meatballs and then add the spoonfuls of dumplings.
For Dumplings: Mix the dry ingredients. Add oil to milk and pour into dry ingredients. Stir with a fork until moistened. Put meat into a 1-1/2 quart baking dish and top with gravy. Drop spoonfuls of the dumplings in using a large spoon.
Bake the entire dish uncovered at 425 for 20-25 minutes.