1 1/4 frozen cup mixed vegetables (I used soup vegetables because I like the mixture a little better)
1 1/4 cup frozen peas and carrots
1 can condensed cream of mushroom soup
1/2 teaspoon onion salt
1/2 teaspoon salt
Divide the ground beef and roll into about 16 meatballs and then in a large skillet using the cooking oil brown the meatballs on all sides. (drain if needed)
While the meatballs are cooking in a medium size bowl mix together the biscuit mix and milk until thoroughly combined; set aside.
Spread the browned meatballs out to the edge of the ban and put the mixed vegetables in the center. Add the soup, and the water; cover and cook over medium-high heat for 1 minute.
Sprinkle the peas and carrots over the mixture and season with the salts. Divide the biscuit dough, using a large spoon, into 6 dumplings arranging them on top of the stew mixture. Cover and cook at a high simmer until meatballs and dumplings are done. (15 – 20 minutes)