Meatball Pie Recipe

Name: Meatball Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 3/4 cup soft bread crumbs; 1/4 cup chopped onion; 2 tablespoons minced fresh parsley; 1 teaspoon salt; 1/2 teaspoon dried marjoram; 1/8 teaspoon pepper; 1/4 cup milk; 1 large egg, lightly beaten; 1 can (14-1/2 ounces) stewed tomatoes; 1 tablespoon cornstarch; 2 teaspoons beef bouillon granules; 1 cup frozen peas; 1 cup sliced carrots, cooked; 2-2/3 cups all-purpose flour; 1/2 teaspoon salt; 1 cup shortening; 7 to 8 tablespoons ice water; Half-and-half cream

Servings: persons

1 pound ground beef
3/4 cup soft bread crumbs
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
1/4 cup milk
1 large egg, lightly beaten
1 can (14-1/2 ounces) stewed tomatoes
1 tablespoon cornstarch
2 teaspoons beef bouillon granules
1 cup frozen peas
1 cup sliced carrots, cooked
2-2/3 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
7 to 8 tablespoons ice water
Half-and-half cream

1
In a large bowl, combine the first nine ingredients (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs in batches in a large skillet; drain and set aside.
2
Drain tomatoes, reserving liquid. Combine liquid with cornstarch; pour into skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from heat and set aside.
3
Preheat oven to 400u00b0. For crust, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing lightly with a fork. Transfer to a lightly floured surface. Knead gently to form a dough. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half.
4
Roll each half of dough between two pieces of lightly floured waxed paper to a 1/8-in.-thick circle. Remove top piece of waxed paper from one pastry circle; invert onto a 9-in. deep-dish pie plate. Remove remaining waxed paper. Trim pastry even with rim. Add meatballs; spoon tomato mixture over top.
5
Remove top piece of waxed paper from remaining pastry circle; invert onto pie. Remove remaining waxed paper. Trim, seal and flute edge. Cut slits in top; brush with cream.
6
Bake until crust is golden brown, 45-50 minutes. Cover edges loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound ground beef, 3/4 cup soft bread crumbs, 1/4 cup chopped onion, 2 tablespoons minced fresh parsley, and more.

Yes, Meatball Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Meatball Pie

How did you like this recipe?

Frequently Asked Questions