MEATBALL PIE
I grew up on a farm, so I took part in 4-H Club cooking activities. I still love to prepare and serve classic, wholesome recipes such as this meat and veggie pie. -Susan Keith, Fort Plain, New York
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- 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 in batches 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 9-in. deep-dish 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 until crust is golden brown, 45-50 minutes. Cover edges loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 735 calories, Fat 43g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1094mg sodium, Carbohydrate 58g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.
STUFFED MEATBALL PIE RECIPE BY TASTY
Here's what you need: pizza dough, olive oil, garlic, salt, pepper, tomato puree, dried basil, dried oregano, tomato paste, low-moisture mozzarella, meatballs, caramelized onions, bell peppers, Parmesan
Provided by Matthew Johnson
Categories Dinner
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F (230°C).
- Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
- Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
- Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
- Bake until the dough is cooked and lightly golden brown, 15 minutes.
- Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
- Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
- Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
- Add a layer of caramelized onions, and more sliced mozzarella.
- Add the green, yellow, and orange bell peppers on top of the mozzarella.
- Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
- Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
- Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
- Slice the pie, serve with extra marinara sauce and grated parmesan.
- Enjoy!
Nutrition Facts : Calories 615 calories, Carbohydrate 50 grams, Fat 34 grams, Fiber 6 grams, Protein 29 grams, Sugar 15 grams
MEATBALL PIE
libby made this for the guys when they were out in the hay fields in the 40s thru 60s .she called it shepherd pie,which makes more sense that they took this into the field than the casserole that now bears the name lol she made everything from scratch and her meatball recipe is here if you want to make it the way she did,but im doing an easier version . she probably varied the veggies for what she had on hand but the filling has to be tight when it cools because they ate this by hand cold
Provided by Dienia B.
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- put 1 pie crust in pie pan.
- cook potatoes in beef stock with onion and parsley.
- when soft mix the flour into the sour cream and add to stock will be thick you want it tight.
- in bottom of pie shell add the defrosted meatballs add peas.
- add coleslaw mix.
- then add potato mixture over the top.
- top with other pie crust.
- bake 400 for 30 minutes until golden brown.
Nutrition Facts : Calories 630.4, Fat 32.3, SaturatedFat 8.8, Cholesterol 4.7, Sodium 1156.8, Carbohydrate 72.8, Fiber 8.9, Sugar 5.4, Protein 13
MEATBALL POT PIE / PIES
This hearty dish was inspired by Chef deb k. I want to thank her so much for her great recipes. This recipe just looks difficult, but it's not. Posted on September 5th, 2005.
Provided by Chef shapeweaver
Categories Savory Pies
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- In a microwave-safe bowl, combine soup and sour cream; mix well.
- Add meatballs, covering with soup mixture.
- Add pepper and thyme; mix well.
- Add mixed veggies, stir, mixture will be thick.
- Microwave for 3 to 5 minutes.
- Stir well and set aside.
- Divide pie dough into four equal pieces.
- Roll flat on a lightly floured surface.
- Place in 2 lightly oiled or sprayed 16 ounce round mini casserole dishes.
- To each dish add a piece of dough, overlapping dough over sides.
- Bake for about 6 to 8 minutes, or until lightly browned.
- Add 8 meatballs to each dish.
- Divide veggies over meatballs.
- Cover with remaining dough.
- Crimp with fork to seal and make slit in top for steam to escape.
- Bake 30 to 35 minutes, or until crust is desired color.
Nutrition Facts : Calories 1142.7, Fat 70.4, SaturatedFat 19.1, Cholesterol 16.4, Sodium 2539.9, Carbohydrate 108.9, Fiber 6.7, Sugar 7.2, Protein 19.1
MEATBALL PIE
Make and share this Meatball Pie recipe from Food.com.
Provided by Courtly
Categories Savory Pies
Time 1h50m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl, combine the first 8 ingredients; crumble beef over mixture and mix well (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, combine flour and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Add water, 1 T. 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 inch 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 of 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.
Nutrition Facts : Calories 754, Fat 47.7, SaturatedFat 13.6, Cholesterol 88.1, Sodium 892.9, Carbohydrate 57.4, Fiber 4.1, Sugar 6.1, Protein 23.8
TEX-MEX MEATBALL PIE
Make and share this Tex-Mex Meatball Pie recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees.
- Unroll pie crust on ungreased cookie sheet.
- Place meatballs on center of crust.
- Note: If your meatballs are large, cut them in half before placing on pie crust.
- In small bowl, mix corn and 1/2 cup of the salsa.
- Spoon corn mixture over meatballs.
- Fold edge of crust over filling (about 2 inches); ruffle decoratively.
- Bake 35-40 minutes or until crust is deep golden brown.
- Sprinkle with cheese.
- Bake 3-5 minutes longer or until cheese is melted.
- Top with lettuce and sour cream.
- Drizzle with remaining 1/4 cup salsa.
- Serve immediately.
Nutrition Facts : Calories 219.1, Fat 13.8, SaturatedFat 6.5, Cholesterol 19.1, Sodium 425.4, Carbohydrate 18.9, Fiber 1.5, Sugar 2, Protein 6.2
MEATBALL PIE WITH POTATO CRUST
Make and share this Meatball Pie With Potato Crust recipe from Food.com.
Provided by mydesigirl
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine beef,2 tablespoons of tomato sauce,egg,bread crumbs and salt.
- Shape into 1 inch meatballs.
- In a skillet,brown meatballs and drain fat.
- Stir in the rest of the tomato sauce,veggies,thyme and pepper -- simmer for 5 minutes.
- Press potatoes over the bottom of a 10x6 inch pan sprayed with PAM.
- Drizzle with oil and place under broiler until lightly browned.
- Spoon meatball mixture over crust and arrange cheese strips in lattice pattern on top.
- Bake at 375 for 20-25 minutes.
Nutrition Facts : Calories 484.5, Fat 27.8, SaturatedFat 11.7, Cholesterol 114.6, Sodium 1374.8, Carbohydrate 30.1, Fiber 4.3, Sugar 3.6, Protein 30
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