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
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
- 1/2 teaspoon salt
- 1 teaspoon salt
- 1 pound ground beef
- 1/4 cup milk
- 1/8 teaspoon pepper
- 1/4 cup chopped onion
- 1 tablespoon cornstarch
- 1 cup shortening
- 2 teaspoons beef bouillon granules
- 1/2 teaspoon dried marjoram
- crust:
- 2 tablespoons minced fresh parsley
- 1 large egg lightly beaten
- 1 cup frozen peas
- 7 tablespoons ice water
- 2-2/3 cups all-purpose flour
- half-and-half cream
- 3/4 cup soft bread crumbs
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 cup sliced carrots cooked
- Carbohydrate 10.9134269122271 g
- Cholesterol 102.382754617098 mg
- Fat 36.3429033097526 g
- Fiber 1.93360725071548 g
- Protein 17.7766217825978 g
- Saturated Fat 14.5462210540308 g
- Serving Size 1 1 servings. (199g)
- Sodium 358.998165511325 mg
- Sugar 8.97981966151162 g
- Trans Fat 2.92511237907594 g
- Calories 445 calories
Step-by-step
- 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 400degrees. 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.
My Grandma's Meatball Pie: A Taste of Home
The aroma of baking pie always takes me back to my childhood. Growing up on a small farm meant long days of hard work, but it also meant evenings filled with the comforting smells of home-cooked meals, often featuring recipes passed down through generations. One dish that stands out, a true comfort food classic, is my grandmother's Meatball Pie. This isn't just any meatball pie; it's a symphony of flavors and textures, a testament to simple ingredients expertly combined. The tender, juicy meatballs, bathed in a rich tomato sauce, nestled within a flaky, golden-brown crust – it's a culinary experience that transcends mere sustenance; it's a connection to family, tradition, and the pure joy of good food.
The recipe itself is deceptively simple, but the magic lies in the details. The meatballs, perfectly seasoned with a blend of herbs and spices, are the heart of the pie. Their subtle sweetness dances beautifully with the tangy tomatoes and the sweet crunch of the carrots and peas. The crust, a delicate balance of buttery flakiness, provides the perfect frame for this delicious ensemble. It's a dish that effortlessly blends rustic charm with refined taste. The preparation itself is a meditative process, a rhythmic dance of chopping, mixing, and shaping, a comforting ritual that connects me to the women who came before me, each one imparting their own touch and love to this cherished recipe.
Over the years, I've made countless variations, sometimes using different herbs, different meats, or even altering the crust slightly. But the core elements always remain the same. It is a recipe that encourages experimentation, while holding firm to its fundamental deliciousness. The beauty of this recipe lies in its adaptability; it’s a blank canvas onto which you can paint your own culinary creations. Perhaps you'll add a touch of your favorite spice, or substitute different vegetables, or even create a unique crust. The possibilities are as boundless as your imagination. But whatever your variations, remember the spirit of the dish, the essence of home, warmth, and love that lives within its every bite. This is more than a recipe, it's a story. It's a story of simple pleasures, of family traditions, and of the enduring power of a perfectly crafted meatball pie.
More than just a meal, this pie evokes a sense of nostalgia, reminding me of cozy evenings spent with family, the laughter and conversations weaving a rich tapestry alongside the mouthwatering aroma filling the air. It’s a dish that invites sharing, a centerpiece around which memories are made and bonds are strengthened. The very act of creating this pie, of kneading the dough, of shaping the meatballs, is a process of love and care, a tangible expression of affection transformed into a culinary masterpiece. Each bite is not just a taste of food, but a taste of cherished memories. And that, perhaps, is the true magic of Grandma’s Meatball Pie.
