Sunday, February 8, 2015

Meatball Pie With Biscuit Topping

A super simple, fast recipe that is very filling.  Makes 4-5 generous servings.  I fixed it tonight and "cheated" by using canned biscuits rather than making them from scratch.

If you use canned biscuits, start by cooking the meatballs at 450° as the recipe says, then lower the heat to 400° when you put the biscuits on top so they don't burn before they're completely baked. 

Tonight I heated the carrot, potato, sour cream and soup mixture in the microwave until it was hot before pouring it over the meatballs.  I didn't think it would heat thoroughly in the short time it would take to bake the canned biscuits.  Had I made scratch biscuits, I wouldn't have lowered the oven temperature or heated the mixture up.

I also used a cookie scoop to make the meatballs.  I placed them in the bottom of the pan directly from the scoop, much faster than shaping them by hand!

You can substitute two cans of mixed vegetables for the potatoes and carrots.  Drain one can and use the liquid in the second can. 


1 lb. ground beef
1/4 cup chopped onion
1 tsp. dried parsley
6 T. sour cream, divided
1 can Cream of Celery soup
1-16 oz. can sliced carrots
1-16 oz. can sliced potatoes, drained
Biscuits for topping

Heat oven to 450°.
Mix beef, onion, parsley, 3 T. of the sour cream, salt and pepper
and shape into 1" meatballs.
Place meatballs in 13 x 9 pan and bake 8-12 minutes.
Mix remaining sour cream, undiluted soup, drained potatoes and 
carrots with juice and pour over meatballs.
Place biscuits on top of meatball mixture and bake 15-20 minutes 
until biscuits are golden brown.

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