Meatball-Vegetable Pie
A hearty meatball and vegetable pie featuring flavorful seasoned meatballs in a savory tomato sauce, complemented by peas and carrots. This dish offers comforting flavors with a satisfying crust, perfect for family dinners or casual gatherings. It combines tender meatballs with a delicious vegetable-filled sauce.
Ingredients
- 1 lb. ground beef ⓘ
- 3/4 cup soft bread crumbs
- 1/4 cup minced onion ⓘ
- 2 tablespoons chopped parsley ⓘ
- 1 teaspoon salt ⓘ
- 1/2 tablespoon marjoram leaves ⓘ
- 1/8 teaspoon pepper ⓘ
- 1 egg ⓘ
- 2 tablespoons milk ⓘ
- 2 tablespoons cooking oil ⓘ
- 1 (1 lb.) can stewed tomatoes ⓘ
- 1 tablespoon cornstarch ⓘ
- 2 beef bouillon cubes ⓘ
- 1 cup frozen peas ⓘ
Instructions
- Prepare a flaky pie crust and divide the dough almost in half.
- Roll out the larger half on a floured surface to 1/8-inch thickness.
- Line a 10-inch pie plate or a 6 x 10-inch casserole dish with the dough.
- Combine ground beef, bread crumbs, minced onion, chopped parsley, salt, marjoram leaves, pepper, beaten egg, and milk in a bowl.
- Mix lightly but thoroughly.
- Shape the mixture into 48 meatballs.
- Brown the meatballs in hot oil in a 10-inch skillet.
- Pour off the drippings from the skillet.
- Combine some of the tomato liquid with cornstarch to create a slurry.
- Add the cornstarch mixture, stewed tomatoes, and beef bouillon cubes to the skillet.
- Cook, stirring until it comes to a boil.
- Stir in the frozen peas and carrots and cook until heated through.
- Pour the meatball and vegetable mixture into the prepared crust.
- Cover with the remaining dough or crust, seal edges, and cut vents if necessary.
- Bake until the crust is golden brown and filling is bubbling.
Nutrition & Diet Analysis (per serving)
939
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).