Meatball Pie Recipes

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!

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.

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.

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.

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.

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.

Steps:

• In a bowl, combine ground beef. parsley, mustard, flour, egg, salt, pepper, powder and beef broth. Blend with a fork.
• In a 4-5 quart pan over high heat, bring brown onion gravy to a boil; add sherry and reduce heat to maintain a gentle simmer. Quickly shape the beef mixture into 1 inch balls and drop into gravy. When all are in, cover and simmer until meatballs are no longer pink in the center, 10-12 minutes. With a slotted spoon, transfer meatballs (some of the onions will come too) to a bowl.
• Boil gravy over high heat, stirring often, until reduced to about 2 cups, apprx 10 minutes. Season to taste with salt and pepper. Remove from heat and remove half to be used another time. Return meatballs and any accumulated juice to gravy, mix gently.
• Meanwhile, in a large bowl, with a mixer or potato masher, mash potatoes with 2 TBSP butter and the cream cheese until smooth. If desired add just enough beef broth to moisten potatoes to be able to squeeze them through a pastry bag. Add cheese, salt and pepper to taste.
• Spray a shallow 3 1/2 to 4 quart casserole with cooking spray. Spread 2/3 of the potato mixture evenly over bottom. Add meatballs and gravy. Spoon remaining potato mixture decoratively around edge of meatball mixture or spoon into a pastry bag with 1 inch star or round tip and pipe around the edge. Sprinkle with paprika.
• Bake pie in a 400°F oven until gravy is bubbling and potatoes are browned, 30-35 minutes.
• Brown Onion Gravy:.
• Peel and finely chop 2 cups onions In a 4-5 quart pan over medium high heat, stir onions in 2 TBSP butter (I used 1) until richly browned, 13-15 minutes. Add 2 tsp sugar and stir for 2 more minutes. Add 3 TBSP flour and stir until browned 1-2 minutes. Remove from heat and stir in 3 cups fat skimmed beef broth. Return to high heat and stir until boiling.

Steps:

• Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing.
• Combine beef, breadcrumbs, and 1/4 teaspoon salt.
• Spread marinara over bottom of dough, then top with half of each cheese. Crumble meat mixture over dough. Top with remaining cheese.
• Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with basil. Let cool 5 minutes before serving.

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate or deep-dish pie plate with cooking spray.
• In small bowl, toss potatoes with salt and pepper. Layer potatoes, peas, meatballs and cheese in pie plate.
• In medium bowl, stir Bisquick mix, milk and eggs with fork or wire whisk until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until center is set and top is golden brown. Let stand 5 minutes before cutting.