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Meatball Pie Recipe

Meatball Pie Recipe photo by Taste of Home

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Growing up on a farm, I participated in 4-H cooking club activities. Nowadays, I like to visit Mom, Dad and their varied animals...including a llama. —Pat Jelinek, Kitchener, Ontario

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Meatball Pie Recipe

Prep: 30 min. Bake: 45 min. + standing

Yield: 6 Servings

30 45 75

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 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
CRUST:
2-2/3 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
7 to 8 tablespoons ice water
Half-and-half cream

Directions

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, a few at a time, in a large skillet; drain and set aside.
Drain tomatoes, reserving liquid. Combine the liquid with cornstarch; pour into the skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from the heat and set aside.
For crust, in a large bowl, combine flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. On a lightly floured surface, roll half of dough to fit a 10-in. pie plate.
Place in ungreased plate; add meatballs. Spoon tomato mixture over top. Roll remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut vents in top crust. Brush with cream.
Bake at 400° for 45-50 minutes or until golden brown. If needed, cover edges with foil for the last 10 minutes to prevent overbrowning. Let stand for 10 minutes before cutting. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 735 calories, 43 g fat (12 g saturated fat), 87 mg cholesterol, 1,094 mg sodium, 58 g carbohydrate, 4 g fiber, 25 g protein.

Originally published as Meatball Pie in Country Woman September/October 1995, p29

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Meatball Pie

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Reviewed on Mar. 03, 2013 by Joscy

Been a very long time since making this dish. When my daughter was a youngster she loved this ~~ she's now in her 30's ~~ wonderin' is she remembers this!!

Reviewed on Sep. 26, 2011 by misspooches

Excellent and easy to make if you use the pre-made crust!

Reviewed on Jul. 11, 2011 by misspooches

Excellent!

Reviewed on Jan. 12, 2010 by Isolda

I cheated and used frozen pie crust, but I followed the directions for the filling exactly. It turned out wonderful! My son-in-law took a slice for his lunch next day and hinted to his wife (my daughter) that he would sure like for her to make a pie from this recipe.