Meatball Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 652.8
  • Total Fat: 39.3 g
  • Cholesterol: 84.1 mg
  • Sodium: 735.1 mg
  • Total Carbs: 54.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 18.7 g

View full nutritional breakdown of Meatball Pie calories by ingredient


Introduction

This pie has been loved by my familly for years. This pie has been loved by my familly for years.
Number of Servings: 8

Ingredients

    ground beef
    bread crumbs
    onion
    parsley
    salt
    marjoram
    pepper
    milk
    egg
    stewed tomatoes
    cornstarch
    beef bouilion
    peas
    carrots
    flour
    shortening

Directions

Mix the first nine ingredients together and form 36 small meatballs. Brown the meatballs in a skillet, drain and set aside. Drain tomatoes, reserving liquid. Combine the liquid with the cornstarch; our into the skillet. Add tomatoes and bouillion; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from 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 10" pie pan. Place in ungreased plate, add meatballs. Spoon tomato mixture over top. Roll remaining pastry to fill top of pie. Place over filling; seal and flute edges. Cut vents in top crust. Brush with cream. Bake at 400 for 45-50 minutes or until golden brown. Cool 10 minutes before cutting.

Number of Servings: 8

Recipe submitted by SparkPeople user LISAMB9.