Name: Meatball Pie
Prep time: 50 min
Cook time: 50 min
Yield: 6
Ingredients: 1 pound ground beef -; 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 large 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 -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Meatball Pie

1. 1 pound ground beef -

2. 3/4 cup soft bread crumbs -

3. 1/4 cup chopped onion -

4. 2 tablespoons minced fresh parsley -

5. 1 teaspoon salt -

6. 1/2 teaspoon dried marjoram -

7. 1/8 teaspoon pepper -

8. 1/4 cup milk -

9. 1 large egg, lightly beaten -

10. 1 can (14-1/2 ounces) stewed tomatoes -

11. 1 tablespoon cornstarch -

12. 2 teaspoons beef bouillon granules -

13. 1 cup frozen peas -

14. 1 cup sliced carrots, cooked -

15. Crust: -

16. 2-2/3 cups all-purpose flour -

17. 1/2 teaspoon salt -

18. 1 cup shortening -

19. 7 to 8 tablespoons ice water -

20. Half-and-half cream -

How to cook deliciously - Meatball Pie

1. Stage

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.

2. Stage

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. Stage

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. Stage

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.

5. Stage

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. Stage

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.