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Biscuit Meatball Pie

Beef.Chef's picture
  Beaten egg 1
  Soft bread crumbs 1 Cup (16 tbs)
  Snipped parsley 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1 Dash
  Ground beef 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Cooking oil 2 Tablespoon
  Canned condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Milk 10 3⁄4 Ounce (1 Soup Can)
  Frozen mixed vegetables 10 Ounce (1 Package)
  Pepper 1⁄4 Teaspoon
  Biscuit mix 1 1⁄2 Cup (24 tbs) (Packaged One)
  Shredded sharp american cheese 2 Ounce (1/2 Cup)

Combine beaten egg and 1/4 cup water.
Stir in bread crumbs, parsley, salt, and the dash pepper.
Add ground beef; mix well.
Shape mixture into twenty-four 1-inch balls.
In skillet cook meatballs and onion in hot oil till meatballs are brown; drain off excess fat.
Stir in soup, milk, vegetables, and the 1/4 teaspoon pepper.
Heat mixture to boiling; reduce heat and simmer, covered, for 20 minutes, stirring occasionally.
Meanwhile, in bowl combine biscuit mix, shredded cheese, and 1/3 cup water; stir till dough clings to spoon.
Turn out onto surface dusted with additional biscuit mix; knead 5 or 6 times.
Roll out to a 7-inch circle.
Cut in 6 wedges.
Turn hot meatball mixture into a 2-quart casserole.
Top with biscuit wedges.
Bake, uncovered, at 425° till biscuits are done, about 15 minutes.

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Biscuit Meatball Pie Recipe