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With classic Italian flavor, this hearty pie--filled with tomatoes, mozzarella and moist homemade meatballs--will be a hit with your family. “Preparation takes some time, but it’s well worth it,” says Sandy Blessing of Ocean Shores, Washington and a finalist in America's Best Loved Recipe Contest.
This recipe is:
Contest Winning
Nutritional Facts 1 wedge equals 840 calories, 39 g fat (15 g saturated fat), 231 mg cholesterol, 1,678 mg sodium, 65 g carbohydrate, 5 g fiber, 55 g protein.
Originally published as Italian Meatball Tortes in America's Best-Loved Recipe Contest July 2008
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Jul. 22, 2011 by bbolster
This recipe was delicious. I brought it to work for a potluck lunch. Reprinted many copies of the recipe!
Reviewed on Feb. 18, 2011 by jleathers
The whole concept is great, we loved it. Next time I would use my own italian meatball recipe. The celery and onion were still a bit crunchy in this meatball.
Reviewed on Aug. 12, 2010 by whoknows102
The thing that sells this dish to me is the crust, I've used to on several adapted recipes and really adds something.
Reviewed on Mar. 27, 2010 by mommyoftwins80
My thoughts on this recipe:1. Delicious, but time consuming. I will make this again, but probably only once or twice a year and on a day I can devote to cooking. I may try to make it using pre-made refrigerate dough next time to save time.2. Next time I make this I will double the sauce; maybe it's just my taste palate but it seemed the meatballs overpowered the sauce at times.3. The meatballs were FANTASTIC. I will definitely use the meatball portion of this recipe for spaghetti, meatball subs, etc.4. And to the negative reviewers, sure this may not be the healthiest recipe in the world, but it's fine in moderation. Don't you ever have pizza, dessert, etc? Balance it will steamed veggies and a salad. Plus, it is VERY filling, so one wedge will be enough for most people and keep you full for several hours.
My thoughts on this recipe:
1. Delicious, but time consuming. I will make this again, but probably only once or twice a year and on a day I can devote to cooking. I may try to make it using pre-made refrigerate dough next time to save time.
2. Next time I make this I will double the sauce; maybe it's just my taste palate but it seemed the meatballs overpowered the sauce at times.
3. The meatballs were FANTASTIC. I will definitely use the meatball portion of this recipe for spaghetti, meatball subs, etc.
4. And to the negative reviewers, sure this may not be the healthiest recipe in the world, but it's fine in moderation. Don't you ever have pizza, dessert, etc? Balance it will steamed veggies and a salad. Plus, it is VERY filling, so one wedge will be enough for most people and keep you full for several hours.
Reviewed on Feb. 09, 2010 by laurieb123
This was delicous! It did take alot of work so I won't make this often, but it sure was good!This would make a nice dish to serve for company because it really did look & taste impressive!
This was delicous! It did take alot of work so I won't make this often, but it sure was good!
This would make a nice dish to serve for company because it really did look & taste impressive!
Reviewed on Oct. 13, 2009 by ohiocook
This recipe was fantastic (although very time consuming)! The home-made crust really adds an amazing touch, and the meatball/sauce combo was great. I used nearly twice as much sauce as it called for and the amount was perfect. Also, next time I'll probably bake the meatballs since frying them was a mess.For those of you concerned with the healthiness of this recipe: Using an online nutrition facts calculator, I found that if you use fat-free milk (both regular and evaporated), ground turkey instead of ground beef, and part-skim cheese, there are 503 calories, 18 g of fat (6 g saturated), 144 mg cholesterol, and 1136 mg sodium per serving.Sounds (and tastes) like a winner to me!
This recipe was fantastic (although very time consuming)! The home-made crust really adds an amazing touch, and the meatball/sauce combo was great. I used nearly twice as much sauce as it called for and the amount was perfect. Also, next time I'll probably bake the meatballs since frying them was a mess.
For those of you concerned with the healthiness of this recipe: Using an online nutrition facts calculator, I found that if you use fat-free milk (both regular and evaporated), ground turkey instead of ground beef, and part-skim cheese, there are 503 calories, 18 g of fat (6 g saturated), 144 mg cholesterol, and 1136 mg sodium per serving.
Sounds (and tastes) like a winner to me!
Reviewed on Jun. 16, 2009 by charxoxo
I can't wait to try this recipe! It sounds fantastic!
Reviewed on Jun. 16, 2009 by globalnaut
I loved the suggestion to serve small slices of this with a side salad and steamed vegetable medley. Sounds delicious. You could also make it healthier by adding some whole wheat flour to the dough and wheat germ to the meatball mixture. But it's a classic just as is.zaplinger
I loved the suggestion to serve small slices of this with a side salad and steamed vegetable medley. Sounds delicious. You could also make it healthier by adding some whole wheat flour to the dough and wheat germ to the meatball mixture. But it's a classic just as is.
zaplinger
Reviewed on Jun. 09, 2009 by Nansile
What a downer you are - Maybe you should just stick to Healthy Living Magazine and comment on their food contests. Get a life and quit trying to run eveyone else's. There are real families out there with real friends and real food. This is a contest about home cooked meals, yeah some of us still make everything the old fashioned way to feed our families. Lighten up, knuckle head!
I made this with ready crust and turkey meatballs, my family loved it and so did I!! Get real America!
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