Hearty Meatball Pie Recipe
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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.
Ingredients
- 2 cups Original Bisquick® mix
- 2 tablespoons butter or margarine, melted
- 3/4 cup milk
- 1 can stewed tomatoes, undrained (14.5 ounces)
- 2 tablespoons cornstarch
- 1 teaspoon beef bouillon granules
- 20 frozen cooked meatballs (from 16-ounce bag)
- 1 bag Green Giant® Valley Fresh Steamers frozen mixed vegetables (12 ounces)
- Heat oven to 375 degrees 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.
- High Altitude (3500-6500 ft): Heat oven to 400 degrees F. Increase Bisquick mix to 2 cups plus 2 tablespoons.
- Calories 420 (Calories from Fat 190); Total Fat 21g (Saturated Fat 9g, Trans Fat 2g); Cholesterol 40mg; Sodium 1150mg; Total Carbohydrate 46g (Dietary Fiber 3g, Sugars 9g); Protein 13g. Daily Values: Vitamin A 20%; Vitamin C 8%; Calcium 15%; Iron 8%. Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable; 1 Medium-Fat Meat; 3 Fat. Carbohydrate Choices: 3.
- Percent Daily Values are based on a 2,000 calorie diet
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