MEATBALLS with BUTTER DUMPLINGS....
2 lbs. Ground beef
1/2 cup sour cream
1 packet dry onion soup mix
2 cups soft bread crumbs (just dice up 4 slices of bread)
2 cans of cream of mushroom soup
2 cups of water
5 tblspn. butter softened
12 tblspn. of flour
1/2 tsp salt
1 tsp baking powder
Start with the meatballs: combine all ingredients in a large bowl, mix it up really well. I use about 1 1/2 tablespoons of meat and form a bunch of balls. Then cook them in a skillet over medium heat, turning them with a spoon for even cooking until just cooked through. Place the meat balls into 13x9 inch baking dish. This makes enough meatballs for 2 13x9 inch pans. So don't overcrowd the pan just split it up between 2 dishes.
Now put the mushroom soup and water in a bowl and whisk it together well, divide the mixture and pour over the meatballs.
For the dumplings: Just combine all the ingredients really well, untill the batter is nice and smooth. It will be a sticky batter. I use a cookie scoop and drop scoopfulls of the batter in between the meat balls. You don't need to put tons of dumplings in one pan, make sure you split it up between the 2 pans of meatballs. It doesn't look like alot of batter, but it will be enough.
Now put it in the oven at 400 degrees. Cook for about 20 minutes, or until the dumpling are golden on top.
That's it!! Now serve them with a nice tossed salad and some fresh fruit, and you're good to go. I know that it sounds like alot of work, but once you do it I promise you'll see it is actually a very easy dish to make. And the family loves it, especially hubby.