Meatball-Vegetable Pie
15 ingredients
12 steps
Ingredients
- 1 lb. ground beef
- 3/4 c. soft bread crumbs
- 1/4 c. minced onion
- 2 Tbsp. chopped parsley
- 1 tsp. salt
- 1/2 Tbsp. marjoram leaves
- 1/8 tsp. pepper
- 1 egg, slightly beaten
- 2 Tbsp. milk
- 2 Tbsp. cooking oil
- 1 (1 lb.) can stewed tomatoes
- 1 Tbsp. cornstarch
- 2 beef bouillon cubes
- 1 c. frozen peas
- 1 c. sliced cooked carrots
Directions
-
1Prepare flaky pie crust (recipe follows).
-
2Divide dough almost in half.
-
3Roll out the larger half on a floured surface to 1/8-inch thickness.
-
4Line 10-inch pie plate or 6 x 10-inch casserole with dough.
-
5Combine ground beef, bread crumbs, onion, parsley, salt, marjoram, pepper, egg and milk in bowl.
-
6Mix lightly, but well.
-
7Shape into 48 meatballs.
-
8Brown meatballs in hot oil in 10-inch skillet.
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9Pour off drippings.
-
10Combine some of tomato liquid with cornstarch.
-
11Add cornstarch mixture, tomatoes and bouillon cubes to skillet.
-
12Cook, stirring until it boils. Stir in peas and carrots.
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