Meatball Pot Pie Pies
Transform your dinner table into a cozy feast with these irresistible Meatball Pot Pie Pies, a creative twist on classic comfort foods. Featuring tender, flavor-packed meatballs encased in buttery, golden pie pastry, these mini pot pies are brimming with a luscious gravy infused with Parmesan cheese, Italian seasoning, and hearty mixed vegetables. Perfect for weeknight dinners or special gatherings, this recipe combines the savory satisfaction of a meatball with the flaky indulgence of a pot pie. Quick to assemble using store-bought pie dough or puff pastry, these individual-sized delights bake to perfection in under 30 minutes, making them a crowd-pleasing option without the fuss. Whether you’re looking to impress guests or simply treat your family, these meatball pot pie pies deliver a filling, flavorful meal in every bite.
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Recipe Information
Ingredients
- 1 lb ground beef (or pork, turkey, or a mix)
- 2 garlic cloves, minced
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 1 tsp dried Italian seasoning
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1.5 cups beef broth (or chicken broth for milder flavor)
- 0.5 cup heavy cream
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 2 sheets store-bought pie dough or puff pastry sheets
- 1 egg wash (1 egg beaten with 1 tbsp water)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin or individual pie tins and set aside.
In a large bowl, combine ground beef, minced garlic, breadcrumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until just combined, being careful not to overwork the mixture.
Roll the meat mixture into 1-inch meatballs and set aside.
Heat 1 tablespoon of butter in a large skillet over medium heat. Cook the meatballs in batches, turning to brown them on all sides, for about 6-8 minutes total. They do not need to be fully cooked as they’ll finish cooking later. Remove the meatballs from the skillet and set aside.
To the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden and bubbly.
Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer and cook until thickened, about 3-5 minutes.
Stir in the heavy cream and frozen mixed vegetables. Return the browned meatballs to the skillet, coating them in the gravy. Remove the skillet from heat and let cool slightly.
Roll out the pie dough or puff pastry sheets on a lightly floured surface. Use a 4-inch round cutter or a glass to cut out circles of dough. Gently press the dough circles into the prepared muffin tin cups, leaving a slight overhang.
Fill each dough-lined cup with 2-3 meatballs and a generous spoonful of the gravy and vegetable mixture.
Cut slightly smaller circles from the remaining dough for the tops of the pies. Place these over the filling and gently press the edges to seal. Use a fork to crimp the edges if desired.
Brush the tops of the pies with egg wash and use a small knife to cut a slit or two in the top of each pie to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
Allow the pies to cool for 5 minutes in the tin before carefully removing and serving.
Nutrition Facts
Calories |
2959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.3 g | 272% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 4652 mg | 202% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 17.8 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 456 mg | 35% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2080 mg | 44% | |
*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.
