This recipe comes from my ma. She made this in Home Ec class back in 1966 and still makes it nowadays. She forwarded me the recipe and we made it for the first time last weekend.
My conserve liked this quite well, but I would add less domestic fowl seasoning future time I make it. I thought the sage in the domestic fowl season was quite strong so I guess I will experiment far. *This post may have affiliate links, which means I may receive a small commission if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site!
besides, I wish this casserole had a moment more color going for it. I have considered adding some sliced park onions on top, just to give it a moment more ocular entreaty the following time around .
Oh yea, about the poppy seeded player in the recipe. If you are applying for a job soon or have to do any work related health testing you might want to wait to make this. But, I would recommend the poppy seed in the dumplings, as it gives it a nice little crunch .
overall, it is a dainty hearty dish and if you like the seasonings used in Thanksgiving dress or stuff, this should be a score .
Baked Meatballs And Dumplings
Baked Meatballs and Dumplings 
SavePrint Prep fourth dimension 45 mins fudge time 25 mins total clock 1 hour 10 mins Try these broil meatballs covered in gravy and topped with poppy seed dumplings. Serve this vintage ease food for a hearty weekend dinner on a cold winter day. author :
VintageCooking.com
recipe type :
Main
cuisine :
American
Serves :
4
Ingredients
- For Meatballs:
- 1 pound ground beef
- 1 tsp. salt
- ¼ tsp. pepper
- ½ tsp. poultry seasoning
- 4 Tablespoons fine breadcrumbs
- 4 Tablespoons milk
- 1 Tablespoon parsley flakes
- 1 egg
- Gravy for meatballs:
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup water
- 1 can Cream of Celery soup
- ½ cup sour cream
- Dumplings:
- 1-1/2 cups flour
- 2 tsp. baking powder
- Pinch of salt
- ½ tsp. poultry seasoning
- ½ tsp. celery seed
- ½ tsp. onion salt or flakes
- 1 tsp. poppy seed
- ½ cup oil
- ½ cup milk
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.
3.5.3251
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