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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


  • 1 pound ground turkey or beef
    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


  • In a large bowl, combine the first nine ingredients (mixture will be
  • soft). Divide into fourths; shape each portion into 12 small

2 of 2

Meatball Pie (continued)

Directions (continued)

  • meatballs. Brown meatballs, a few at a time, in a large skillet;
  • drain and set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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.