Barbecue Meatball Pie
|Double crust pastry||1|
|Lean ground beef||1 Pound|
|Salt||1 1⁄2 Teaspoon|
|Quick-cooking rolled oats||1⁄4 Cup (4 tbs), rolled|
|American cheese||1 Cup (16 tbs) (1/4 Inch Cubes)|
|Liquid smoke||4 Drop|
|Tomato sauce||6 Tablespoon|
|Canned stewed tomatoes||8 Ounce (1 Can)|
|Canned whole kernel corn with sweet peppers||7 Ounce, drained (1 Can)|
|Instant minced onion||1 Teaspoon|
|Barbecue sauce||2 Tablespoon|
Combine egg, ground beef, salt, pepper, oats, cheese and liquid smoke.
Form into 18 small meatballs.
Place in 9-inch pastry-lined pie pan.
Top with Tomato Sauce.
Roll out remaining pastry.
Cut into 3-inch rings.
Place around edge of pie.
Bake at 425° for 10 minutes, then at 375° for 35 to 45 minutes until crust is golden brown.
Let stand 5 to 10 minutes before serving.
Tomato Sauce: Combine tomatoes, corn, flour, onion and barbecue sauce; mix well.