One Pot Meatball Chili with Dumplings

This One-Pot Meatball Chili with Dumplings is the perfect comfort food—juicy meatballs simmered in a rich, smoky chili sauce, topped with soft, fluffy dumplings that soak up all the delicious flavors. It’s a hearty, satisfying dish that comes together in just one pot, making cleanup a breeze!

Ingredients

For the Meatballs:

• 1 lb ground beef (or ground turkey)
• 1/3 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil (for searing)

For the Chili:

• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Dumplings:

• 1 cup all-purpose flour
• 1 ½ tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 tbsp butter, melted
• 1 tbsp fresh parsley, chopped (optional)

Instructions

Step 1: Prepare the Meatballs

1. In a bowl, mix ground beef, breadcrumbs, egg, garlic, onion powder, paprika, salt, and pepper until well combined.
2. Roll the mixture into small meatballs (about 1 inch in diameter).
3. Heat 1 tbsp olive oil in a large pot over medium-high heat. Sear the meatballs for 2-3 minutes on each side until browned. Remove and set aside.

Step 2: Make the Chili Base

1. In the same pot, add 1 tbsp olive oil and sauté the diced onion, garlic, and red bell pepper until soft (about 3-4 minutes).
2. Stir in tomato paste and cook for 1 minute to enhance the flavor.
3. Add diced tomatoes, kidney beans, black beans, beef broth, and all the seasonings. Stir well.
4. Return the meatballs to the pot, cover, and simmer for 20 minutes on low heat.

Step 3: Make the Dumplings

1. In a mixing bowl, whisk together flour, baking powder, and salt.
2. Stir in milk, melted butter, and parsley until a soft dough forms.
3. Drop spoonfuls of the dough directly into the simmering chili, spacing them evenly.

Step 4: Simmer and Serve

1. Cover the pot and let the dumplings steam for 15 minutes, or until they are cooked through and fluffy.
2. Garnish with fresh parsley and serve hot.

Cooking Tips

• For extra flavor: Add a dash of hot sauce or cayenne pepper for some heat.
• Dumpling texture: Avoid overmixing the dumpling dough to keep them light and fluffy.
• Make it ahead: The chili can be made in advance and refrigerated. Add the dumplings fresh before serving.

Variations

• Cheesy Dumplings: Stir in 1/4 cup shredded cheddar cheese into the dumpling dough.
• Vegetarian Option: Swap meatballs for plant-based meat or extra beans.
• Spicy Kick: Add chopped jalapeños to the chili.

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FAQs

Can I freeze this dish?

Yes! The chili (without dumplings) can be frozen for up to 3 months. When reheating, add fresh dumplings before serving.

What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of broth to refresh the sauce.

Can I make this in a slow cooker?

Yes! Cook the chili on low for 6-8 hours or high for 3-4 hours. Add the dumplings 30 minutes before serving.

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Conclusion

This One-Pot Meatball Chili with Dumplings is the ultimate cozy, comfort meal—perfect for chilly nights and family gatherings. Juicy meatballs, a rich chili sauce, and soft, fluffy dumplings make this a one-pot wonder you’ll want to make again and again!

Enjoy and happy cooking! 🍽️