Meatball Pie Saves Day

Meatball Pie

Have a herd of hungry hooligans to feed? How about a carload of college kids? Or maybe the World Cup is on the tele and the lads are in your flat, ready to mutiny if there isn’t some real food. Regardless, with a little advanced prep work, this easy recipe can solve all of the above problems. Or at least get you off to a good start.

What you need for the meatballs:

6 pieces of cooked bacon, chopped into bits

1 onion, diced and sauteed

2 pounds / 1 kilo of ground chuck

1 pound / .5 kilo  of ground pork

1 Tablespoon of garlic

1 Tablespoon of black pepper

Making the meatballs:

In a large bowl, mix all of the above ingredients.

Form the meatballs by hand, making each the size of a golf ball or slightly smaller. My batch made 30 meatballs.

Place meatballs on a broiler pan (this will help drain the rendered fat) and place in the center rack of your oven.

Bake at 350 degrees F. (gas mark 4, for those who need it) for approximately 25 minutes or until done. The meatballs will be slightly brown. Internal temperature should be in excess of 165 degrees.

When done, let cool. You can even store these in the refrigerator a few days until you need them.

What you need – Making ONE Meatball Pie

Pizza Dough – make your own or, as I did – buy the canned dough you can just roll out.

6 oz / 170 grams Mozzarella Cheese, shredded

6 oz / 170 grams  Longhorn Colby Cheese, shredded

1 cup of your favorite marinara sauce

15 of those meatballs you made earlier

Making the Meatball Pie

Using a 9 inch glass pie plate, spread the pizza dough evenly throughout, making sure the dough comes up to the top of the plate’s rim. This is just like making a pie, except you are using pizza dough.

Sprinkle about half the Mozzarella onto the dough, making a cheesy bed for the next ingredient.

On top of the cheese, place your 15 meatballs. It will be a tight fight but that’s okay. If you can only squeeze in a dozen, that works, too. As long as the pie is full of meatballs.

Now spoon a dollop of your marinara sauce on each meatball. You don’t want to “over sauce” this pie. That would overpower the flavor of the meatball, which, well, you just don’t want to do!

Top with the Longhorn Colby cheese, and then sprinkle the last of your mozzarella on top as the final layer.

Bake in the oven, at 350 degrees F., for about 30 minutes or until the cheese on top has melted and has started to turn brown. I’d start checking the pie at about 20 minutes. No one likes burned cheese.

Once done, remove from oven at let stand for about 10 minutes. It will stay hot, trust me!

What to do with the other 15 meatballs?

Repeat the above recipe and make a second Meatball Pie, of course!

Each pie makes 8 good sized slices. I’m a big guy and I ate two. A third piece looked tempting but I just couldn’t do it. I was full. At least I  know what is for lunch tomorrow!

Meatball Pie – you will have no complaints on this one. Try it and see!

A Slice of Meatball Pie – Heaven on a Plate

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One response to this post.

  1. A cheesy delight. Yum

    Reply

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