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Meatball Pie Recipe
Meatball Pie Recipe photo by Taste of Home

Meatball Pie Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES: 6 servings

Ingredients

  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

Nutritional Facts

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.

Directions

  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, a few at a time, 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 400°. 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 10-in. 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 45-50 minutes or until crust is golden brown. Cover edges loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting. Yield: 6 servings.
Originally published as Meatball Pie in Country Woman September/October 1995, p29

Nutritional Facts

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.

Reviews for Meatball Pie

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
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3 Star
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MY REVIEW
Reviewed Mar. 3, 2013

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!!

MY REVIEW
Reviewed Sep. 26, 2011

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

MY REVIEW
Reviewed Jul. 11, 2011

Excellent!

MY REVIEW
Reviewed Jan. 12, 2010

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.

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