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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
  • Total Time
    Prep: 50 min. Bake: 45 min. + standing
  • Makes
    6 servings


  • 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


  • 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.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 piece: 735 calories, 43g fat (12g saturated fat), 87mg cholesterol, 1094mg sodium, 58g carbohydrate (8g sugars, 4g fiber), 25g protein.

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  • tammycookblogsbooks
    Aug 13, 2016

    This is very tasty and a different way to make a pot pie. The crust turned out very flaky for me. I used a 9x13 baking pan and there was enough crust, without doubling its recipe, to cover the top and bottom. I will try using two cans of tomatoes next time since I doubled the meat and it seemed to need more sauce.

  • Joscy
    Mar 3, 2013

    Been a very long time since making this dish. When my daughter was a youngster she loved this ~~ she's now in her 30's ~~ wonderin' is she remembers this!!

  • ornamentnut
    Sep 29, 2011

    No comment left

  • misspooches
    Sep 26, 2011

    Excellent and easy to make if you use the pre-made crust!

  • misspooches
    Jul 11, 2011


  • Isolda
    Jan 12, 2010

    I cheated and used frozen pie crust, but I followed the directions for the filling exactly. It turned out wonderful! My son-in-law took a slice for his lunch next day and hinted to his wife (my daughter) that he would sure like for her to make a pie from this recipe.

  • bldyck
    Jan 26, 2008

    No comment left

  • FriedaG
    Dec 18, 2006

    No comment left

  • Astra
    Mar 6, 2006

    No comment left