Meatball Pie
Say hello to comfort food perfection with this irresistible Meatball Pie! Combining the cozy flavors of hearty Italian-style meatballs and rich tomato sauce, all wrapped in a flaky, golden pie crust, this dish is a true showstopper. Featuring a blend of ground beef and pork, savory Parmesan, and fragrant oregano, the meatballs are browned to perfection before being layered with gooey mozzarella and baked into a warm, bubbling pie. This all-in-one dish is perfect for dinner parties or a comforting family meal, with its stunning presentation and crowd-pleasing flavors. Serve it warm, garnished with fresh basil, for an unforgettable main course that's equal parts nostalgic and indulgent.
TITAN HAUS
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 3 units Garlic cloves, minced
- 2 units Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 400 grams Tomato sauce
- 150 grams Mozzarella cheese, shredded
- 2 sheets Pie crust, refrigerated or homemade
- 6 units Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, eggs, salt, black pepper, and dried oregano. Mix until well combined.
Shape the mixture into small meatballs, approximately 1 inch in diameter.
Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches until they are golden on the outside but not fully cooked through. Set them aside on a plate.
In the same skillet, pour in the tomato sauce and bring it to a simmer. Return the meatballs to the skillet and cook for an additional 5-7 minutes, coating them in the sauce. Remove from heat and let cool slightly.
Roll out one sheet of pie crust and press it into a 9-inch pie dish, trimming any excess crust hanging over the edges.
Spoon half of the meatballs and sauce into the pie crust. Sprinkle half of the shredded mozzarella cheese over the meatballs. Repeat with the remaining meatballs, sauce, and mozzarella.
Cover the pie with the second sheet of pie crust, sealing the edges by pinching them together. Use a knife to cut a few small slits into the top crust to allow steam to escape.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Remove the pie from the oven and let it rest for 10 minutes before slicing.
Garnish with fresh basil leaves if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1495 mg | 65% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.8 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 341 mg | 26% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
