Best 11 Hearty Meatball Pie Recipes

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Indulge in the ultimate comfort food experience with our hearty meatball pie! This classic dish combines tender, homemade meatballs, a rich and flavorful sauce, and a golden, flaky crust to create a symphony of flavors that will delight your taste buds. Dive into the delectable recipes featured in this article, where we'll guide you through crafting this culinary masterpiece. Discover the secrets of making succulent meatballs, a savory sauce bursting with umami, and a crust that's both crispy and tender. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will ensure your meatball pie turns out perfect every time. So, gather your ingredients, preheat your oven, and embark on this culinary journey to create a dish that will warm your soul and satisfy your cravings.

Let's cook with our recipes!

IMPOSSIBLY EASY CHEESY MEATBALL PIE



Impossibly Easy Cheesy Meatball Pie image

Frozen meatballs and veggies make this cheesy casserole even easier.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

1 1/2 cups refrigerated shredded hash brown potatoes (from 1-lb 4-oz bag)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup frozen sweet peas, thawed and drained
12 frozen meatballs (from 16-oz bag), thawed and cut in half
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate or deep-dish pie plate with cooking spray.
  • In small bowl, toss potatoes with salt and pepper. Layer potatoes, peas, meatballs and cheese in pie plate.
  • In medium bowl, stir Bisquick mix, milk and eggs with fork or wire whisk until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until center is set and top is golden brown. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 370, Carbohydrate 30 g, Cholesterol 155 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 1 g

MEATBALL PIE



Meatball Pie image

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

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

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



Stuffed Meatball Pie Recipe by Tasty image

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

1 lb pizza dough, divided
2 tablespoons olive oil
8 cloves garlic, minced, divided
salt, to taste
pepper, to taste
3 cups tomato puree
1 tablespoon dried basil
1 tablespoon dried oregano
12 oz tomato paste
1 lb low-moisture mozzarella, sliced
2 lb meatballs
2 cups caramelized onions
3 cups bell peppers, chopped, sauteed
Parmesan, to serve

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

HEARTY MEATBALL PIE



Hearty Meatball Pie image

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.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 8

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) frozen mixed vegetables

Steps:

  • Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray.
  • 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.
  • 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.
  • Bake 30 to 35 minutes or until crust is light brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 420, Carbohydrate 46 g, Cholesterol 40 mg, Fat 3, Fiber 3 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 9 g, TransFat 2 g

HEARTY MEAT PIE



Hearty Meat Pie image

Prepared pie crust speeds preparation of this homemade meat and vegetable pie topped with a tasty mushroom gravy. It takes a little longer to make two pies, but the reward comes when you pull the extra pie out of the freezer later and pop it into the oven. -Twila Burkholder, Middleburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 2 pies (6-8 servings each).

Number Of Ingredients 15

Pastry for two double-crust pies
2 cups grated peeled potatoes
1-1/4 cups diced celery
1 cup grated carrots
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound lean ground beef (90% lean)
MUSHROOM GRAVY (for each pie):
1 can (4 ounces) mushroom stems and pieces
2 tablespoons all-purpose flour
2 tablespoons canola oil
1 teaspoon beef bouillon granules
4 drops browning sauce, optional

Steps:

  • Divide pastry into fourths. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. In a large bowl, combine the next seven ingredients; crumble beef over mixture and mix well. Spoon half into crust. , Roll out another portion of pastry to fit top of pie; place over filling and seal edges. Cut vents in top pastry. Repeat with remaining pastry and filling. Cover and freeze one pie for up to 3 months. , Bake second pie at 375° for 15 minutes. Reduce heat; bake at 350° for 1 hour. Meanwhile, drain mushrooms, reserving liquid. Add water to liquid to measure 1 cup; set aside. , In a small saucepan, cook mushrooms and flour in oil until bubbly. Remove from the heat; stir in bouillon and reserved mushroom liquid. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve gravy with pie. , To use frozen pie: Bake at 375° for 70 minutes. Prepare gravy as directed; serve with pie.

Nutrition Facts :

HOME-STYLE HEARTY MEAT PIE



Home-Style Hearty Meat Pie image

Our Test Kitchen created this savory meat pie that's a sure way to warm up any cold winter night.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 servings.

Number Of Ingredients 15

1 boneless beef chuck steak (1/2 pound), cut into 1/4-inch cubes
1 teaspoon canola oil
2 tablespoons brown gravy mix
1/2 cup plus 1 teaspoon water, divided
1 medium potato, peeled and diced
1 medium carrot, peeled and diced
1/4 cup chopped onion
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
1 sheet refrigerated pie pastry
1 tablespoon beaten egg

Steps:

  • In a small skillet, brown beef in oil; set aside. In a small microwave-safe bowl, combine gravy mix and 1/2 cup water. Microwave on high for 1-2 minutes or until thickened, stirring frequently. In a large bowl, combine the beef, potato, carrot, onion, parsley, garlic and seasonings; stir in 1 tablespoon gravy. Set aside remaining gravy., Place pastry on a baking sheet coated with cooking spray. Spoon meat mixture over half of pastry. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top. Combine egg and remaining water; brush over top., Bake at 375° for 40-45 minutes or until golden brown. Warm reserved gravy; serve with pie.

Nutrition Facts : Calories 813 calories, Fat 42g fat (16g saturated fat), Cholesterol 106mg cholesterol, Sodium 1341mg sodium, Carbohydrate 77g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.

HEARTY MEATLESS SHEPHERD'S PIE



Hearty Meatless Shepherd's Pie image

Mushrooms, carrots, celery, peas and potatoes pack this full-flavored meal-maker. In fact, you'll never even miss the meat. It's that rich and satisfying! -Kim Hammond, Kingwood, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 21

6 garlic cloves
1/4 teaspoon olive oil
1-1/2 pounds potatoes, peeled and cubed
3 tablespoons vegetable broth
1/4 teaspoon salt
1/8 teaspoon pepper
FILLING:
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 pound sliced baby portobello mushrooms
8 ounces frozen vegetarian meat crumbles
2 medium carrots, sliced
2 celery ribs, chopped
3/4 cup vegetable broth, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 cup frozen peas

Steps:

  • Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool for 10-15 minutes., Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender; drain. Mash potatoes with broth, salt and pepper; squeeze softened garlic into potatoes and mix well., In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in mushrooms, meat crumbles, carrots and celery; cook and stir 5 minutes. Add 1/2 cup broth, rosemary, soy sauce, salt and pepper; cover and cook 10 minutes., Combine flour and remaining broth until smooth. Gradually stir into pan. Bring to a boil; cook and stir 1 minute or until thickened. Stir in peas., Preheat oven to 350°. Transfer vegetable mixture to an 8-in. square baking dish coated with cooking spray; cover with potato mixture. Bake, uncovered, 30-35 minutes or until heated through.

Nutrition Facts : Calories 223 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 753mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

MEATBALL POT PIE / PIES



Meatball Pot Pie / Pies image

This hearty dish was inspired by Chef deb k. I want to thank her so much for her great recipes. This recipe just looks difficult, but it's not. Posted on September 5th, 2005.

Provided by Chef shapeweaver

Categories     Savory Pies

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

1 double crust pie crust, I used half of Shake-A-Pie Crust
1 (10 3/4 ounce) can condensed golden mushroom soup
2 tablespoons sour cream
1/2 teaspoon soy sauce (to taste)
16 meatballs, thawed (or half of a 16 ounce package meatballs)
1/2 teaspoon ground thyme
1/4 teaspoon ground black pepper
1 1/3 cups mixed vegetables, I used peas, carrots, and corn

Steps:

  • Preheat oven to 400°F.
  • In a microwave-safe bowl, combine soup and sour cream; mix well.
  • Add meatballs, covering with soup mixture.
  • Add pepper and thyme; mix well.
  • Add mixed veggies, stir, mixture will be thick.
  • Microwave for 3 to 5 minutes.
  • Stir well and set aside.
  • Divide pie dough into four equal pieces.
  • Roll flat on a lightly floured surface.
  • Place in 2 lightly oiled or sprayed 16 ounce round mini casserole dishes.
  • To each dish add a piece of dough, overlapping dough over sides.
  • Bake for about 6 to 8 minutes, or until lightly browned.
  • Add 8 meatballs to each dish.
  • Divide veggies over meatballs.
  • Cover with remaining dough.
  • Crimp with fork to seal and make slit in top for steam to escape.
  • Bake 30 to 35 minutes, or until crust is desired color.

Nutrition Facts : Calories 1142.7, Fat 70.4, SaturatedFat 19.1, Cholesterol 16.4, Sodium 2539.9, Carbohydrate 108.9, Fiber 6.7, Sugar 7.2, Protein 19.1

MEAT PIE



Meat Pie image

This pie is delicious! I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie. It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate.

Provided by Lauralane

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 8

Number Of Ingredients 13

1 medium potato, peeled and cubed
½ pound ground beef
½ pound ground pork
⅓ clove garlic, chopped
½ cup chopped onion
¼ cup water
½ teaspoon mustard powder
½ teaspoon dried thyme
¼ teaspoon ground cloves
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried sage
1 (15 ounce) package refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
  • Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
  • Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
  • Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 28.1 g, Cholesterol 35.6 mg, Fat 23.7 g, Fiber 2.6 g, Protein 13.5 g, SaturatedFat 6.9 g, Sodium 576.7 mg, Sugar 0.7 g

HEARTY MEATBALL PIE- BISQUICK



Hearty Meatball Pie- Bisquick image

Make and share this Hearty Meatball Pie- Bisquick recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 cups Bisquick
2 tablespoons butter or 2 tablespoons margarine, melted
3/4 cup milk
1 (14 1/2 ounce) can stewed tomatoes, undrained
2 tablespoons cornstarch
1 teaspoon beef bouillon granules
20 frozen meatballs, cooked

Steps:

  • Heat oven to 375*. Grease pie plate. Mix Bisquick, margarine and milk until soft dough forms. Place dough on surface well dusted with Bisquick; gently roll in bisquick to coat. Shape into ball; knead 5 times. Divide dough in half; press half on bottom and up side of pie plate.
  • Heat remaining ingredients in 3-quart saucepan 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.
  • Bake 30-35 minutes or until crust is light brown. Let stand 5 minutes. Serve with a fresh green salad.
  • **For a flavor kick use Italian or Mexican style stewed tomatoes.

Nutrition Facts : Calories 254.1, Fat 11.3, SaturatedFat 4.7, Cholesterol 15.2, Sodium 716.9, Carbohydrate 33.8, Fiber 1.6, Sugar 7.9, Protein 4.9

ITALIAN MEATBALL PIE



Italian Meatball Pie image

Use fettuccine as a crust for this tasty pie topped with meatballs and sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 8

1 package (9 ounces) refrigerated fettuccine
1 egg
1 tablespoon butter or margarine, melted
1 1/2 cups shredded Italian-style cheese blend (6 ounces)
1 1/4 cups spaghetti sauce
1 package (16 ounces) frozen Italian-style or regular meatballs, 1 inch in diameter (32 meatballs), thawed
1 medium bell pepper, cut into thin strips
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Spray pie plate, 9x1 1/4 inches, 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.

Nutrition Facts : Calories 555, Carbohydrate 47 g, Cholesterol 180 mg, Fat 2, Fiber 3 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 890 mg

Tips:

  • Mise en Place: Before you start cooking, measure and prep all your ingredients to make the cooking process smoother and more efficient.
  • Choose Quality Ingredients: Use high-quality, fresh ingredients for the best flavor and texture. Fresh herbs, spices, and vegetables will make a big difference in the final dish.
  • Brown the Meatballs Well: Browning the meatballs before adding them to the sauce gives them a delicious crispy exterior and locks in the flavor.
  • Use a Variety of Vegetables: Don't be afraid to add a variety of vegetables to your pie filling for extra flavor, texture, and nutrients. Some great options include carrots, celery, onions, peas, and corn.
  • Season Well: Season each layer of the pie generously with salt and pepper, and add additional herbs and spices to taste. The filling should be well-seasoned so that every bite is flavorful.
  • Don't Overcook the Pie: Keep an eye on the pie as it bakes to prevent overcooking. The filling should be bubbly and the pastry should be golden brown.

Conclusion:

The hearty meatball pie is a classic comfort food that is perfect for a family meal or a special occasion. With its flavorful meatball filling, creamy sauce, and flaky pastry, this pie is sure to be a hit. By following the tips above, you can make a delicious and satisfying meatball pie that everyone will love.

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