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
SEASHELL SUPPER
My mom made this as a throw together meal when I was a kid She was surprised when, as an adult, I served it 'outside the family'. It's a wonderful kid-pleaser, and very easy to make. A meal in itself! Although, cornbread on the side is a great touch. Even the leftovers are delicious, warmed or cold. I often find myself with a fork digging into the leftover bowl right out of the fridge:)
Provided by KIMADAVE
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add the seashells, and cook until tender, about 8 minutes. Drain.
- Place bacon in a large deep skillet over medium-high heat. Cook until evenly browned, stirring occasionally. Drain off most of the fat, and add the onion to the skillet. Cook and stir until transparent. Stir in the diced tomatoes, tomato sauce and water, and bring to a boil. Reduce heat to low, and simmer for about 10 minutes, or until the sauce has thickened to your liking. Serve sauce over pasta.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 47.1 g, Cholesterol 20.6 mg, Fat 9.2 g, Fiber 3.4 g, Protein 15.8 g, SaturatedFat 2.9 g, Sodium 778.6 mg, Sugar 6.1 g
GOOD OLD MEAT PIE
A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!
Provided by Dan Poplawski
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
- Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
- Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.
Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g
MEATBALL STUFFED SHELL PASTA RECIPE BY TASTY
Here's what you need: ground beef, ground pork, panko breadcrumbs, dried minced onion, grated parmesan cheese, garlic, fresh parsley, large eggs, kosher salt, pepper, ricotta cheese, fresh basil, fresh parsley, grated parmesan cheese, salt, jumbo pasta shell, marinara sauce, parmesan cheese, fresh basil
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
- Preheat the oven to 425°F (220°C).
- Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
- Bake the meatballs for 10 minutes, until golden brown.
- Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
- Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
- Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
- Bake for 10 minutes, until the marinara sauce is warm.
- Top with chopped basil.
- Enjoy!
BAKED SHELLS AND MEATBALL CASSEROLE
My kids love meatballs and shell pasta, so we came up with this dish one night - it is a cross between a baked pasta and meatball sub casserole!
Provided by pixiesmom
Categories Pasta Shells
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Boil pasta according to directions- making sure to not overcook (al dente)!
- If meatballs are frozen, thaw--I like to brown mine either on the stove or in the oven.
- Combine the ricotta, sour cream and Italian seasoning- I add an extra dash of garlic and freshly ground pepper.
- Spray a 9x13 deep baker with Pam.
- Spread a thin layer of sauce on the bottom of baking pan.
- Top this with 1/2 of the pasta shells drained.
- Top with the ricotta mixture.
- Top with all the meatballs.
- Then layer with remaining 1/2 of shell pasta.
- Top with all the sauce.
- Top with the mozzarella and Parmesan cheese (I just sprinkle a little on top).
- Bake at 350°F for 30 minutes until heated through and cheese is bubbly!
Nutrition Facts : Calories 681.3, Fat 27.5, SaturatedFat 14.9, Cholesterol 79.8, Sodium 990.3, Carbohydrate 76.7, Fiber 3, Sugar 14.4, Protein 30.8
SEASHELLS' MEATBALL PIE
Fettuccine makes the crust, and someone else makes the meatballs and sauce. This pie couldn't get any easier!
Provided by seashells63
Categories Savory Pies
Time 1h30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 F.
- Spray 9" pie plate with cooking spray.
- Cook and drain fettuccine as directed on package.
- Beat egg and butter in large bowl with fork or wire whisk.
- Stir in fettuccine and 1 cup of the cheese.
- Spoon mixture into pie plate.
- Press evenly on bottom and up side of pie plate using back of wooden spoon or rubber spatula.
- Toss spaghetti sauce, meatballs and bell pepper in large bowl.
- Spoon meatball mixture into fettuccine crust.
- Cover with aluminum foil and bake 45 minutes.
- Sprinkle with remaining 1/2 cup cheese.
- Bake uncovered about 5 minutes longer or until cheese is melted.
- Sprinkle with parsley if desired.
Nutrition Facts : Calories 220.2, Fat 5.4, SaturatedFat 2.2, Cholesterol 72.5, Sodium 147.6, Carbohydrate 35.1, Fiber 2.4, Sugar 3.7, Protein 7.8
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