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Meatball Pie

Meatball Pie
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
6 ServingsPrep: 30 min. Bake: 45 min. + standing

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;
© Taste of Home 2013

2 of 2

Meatball Pie (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013