Hearty Meatball Pie
Recipe from Betty Crocker

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.


Hearty Meatball Pie

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Servings: 6 servings
Prep Time: 25 mins
Total Time: 1 hr 5 mins
Related Categories: Meatballs, Savory Pies
 
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Ingredients
  • 2   cups
    Original Bisquick® mix
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  • 2   tablespoons
    butter or margarine, melted
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  • 3/4   cup
    milk
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  • 1   can
    stewed tomatoes, undrained (14.5 ounces)
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  • 2   tablespoons
    cornstarch
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  • 1   teaspoon
    beef bouillon granules
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  • 20  
    frozen cooked meatballs (from 16-ounce bag)
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  • 1   bag
    Green Giant® Valley Fresh Steamers frozen mixed vegetables (12 ounces)
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Directions
1.
Heat oven to 375 degrees F. Spray 9-inch glass pie plate with cooking spray.
2.
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.
3.
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.
4.
Bake 30 to 35 minutes or until crust is light brown. Let stand 5 minutes before serving.

Tip:
High Altitude (3500-6500 ft): Heat oven to 400 degrees F. Increase Bisquick mix to 2 cups plus 2 tablespoons.
Nutrition information
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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