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Hearty Meatball Pie

No rolling pin's needed for this hearty meat pie. Just press the crust in the pan, add the filling and top with an easy-to-make Bisquick® topper.

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( 6 Ratings)

6 Ratings

5 Stars 33%

4 Stars 33%

3 Stars 17%

2 Stars 17%

1 Stars

Member Reviews ( 2 )

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Prep Time 25 min
Total Time 1 hr 5 min
Servings 6

Ingredients

2: cups Original Bisquick® mix

2: tablespoons butter or margarine, melted

3/4: cup milk

1: can (14.5 oz) stewed tomatoes, undrained

2: tablespoons cornstarch

1: teaspoon beef bouillon granules

20: frozen cooked meatballs (from 16-oz bag)

1: bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

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Directions

1 Heat oven to 375ºF. Spray 9-inch glass pie plate with cooking spray.
2 In medium bowl, stir Bisquick mix, butter and milk until soft dough forms. On surface well dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead 5 times. Divide dough in half; press 1 half on bottom and up side of pie plate.
3 In 3-quart saucepan, heat remaining ingredients over medium heat, stirring constantly, until mixture boils and thickens. Pour meatball mixture into pie plate. Pat remaining dough into 9-inch circle on surface dusted with Bisquick; place over filling. Press edge of pie lightly to seal.
4 Bake 30 to 35 minutes or until crust is light brown. Let stand 5 minutes before serving.

EXPERT TIPS

Expert Tips

Add a flavor twist to this pie by using 1 can (14.5 oz) Italian-style or Mexican-style stewed tomatoes. Or add 1/2 teaspoon of Italian or Mexican seasoning with the tomatoes and other ingredients in step 3.

Make a quick lettuce salad to partner with the pie.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 9g, 9% Trans Fat 2g 2% ),
Cholesterol: 40mg; 40%;
Sodium: 1150mg; 1150%;
Total Carbohydrate: 46g; 46%
(Dietary Fiber 3g 3% Sugars 9g 9% ),
Protein: 13g; 13%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 8%;
Calcium: 15%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 7/15/2011 8:59:13 PM REPORT ABUSE Maori said:

Rating:

As written it seemed to be pretty bland (tasting the filling before I added it to the crust), so I added garlic, onion, and Italian seasoning, extra basil, black pepper, and a dash of Cheyenne pepper. It was good but I went a little overboard on the basil. Next time I'd probably leave out the extra basil and just stick with the Italian seasoning.

This reply was: Helpful Inspiring

Posted 7/17/2009 8:58:50 AM REPORT ABUSE patienceforj said:

Rating:

My husband and I absolutely loved this! I pre-made the meatballs using the "Easy Meatballs" recipe and instead of corn and green beans, I used frozen carrots and broccoli. Next time I might let the veggies thaw first before I put them into the pie, but other than that, the recipe was great! I was so ecstatic that my crust came out flaky and not dried out at all! I also divided the recipe in half and used individual ramekins instead of one big pie plate.

This reply was: Helpful Inspiring