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Meatballs & Mini Dumplings


  • 1 lb of Ground Pork
  • 1 C of Powdered Parmesan Cheese
  • 1 T of Dried Italian Spices
  • 1 Egg
  • 1 t of Black Pepper
  • 2 C of Arugula and/or spinach Mix
  • Olive Oil for cooking
  • 1 Bag of Chateau Dumplings Mini Potato Dumplings


  • In a large bowl combine the pork, cheese, egg, pepper, and Italian spices.
  • Combine the meat mixture really well and form the balls into two-inch meatballs.
  • Set a pot of water to boil.
  • Add some olive oil to a skillet and add your meatballs and brown on all sides.
  • When the balls are browned, cover the skillet with a lid, set heat to low and let cook for 15 minutes.
  • Remove the meatballs from the pan after the 15 minutes.
  • Boil the mini dumplings according to the package.
  • When the dumplings float to the top, heat your skillet and the leftover oil, meat bits and pork juices up, and with a slotted spoon add the dumplings by the spoonful to the skillet. Reserve some of the water.
  • Let the dumplings get crispy and turn over slowly so all sides are crispy.
  • Add the meatballs back to the skillet, the 2 C of the arugula and spinach and about 1/4 C of the dumpling water. Toss slowly together until it is mixed.
  • Serve and eat! You may want to add some Parmesan cheese to the top.
pork, meatballs, parmesan, crispy mini potato dumplings.

Pork Meatballs & Mini Dumplings