Biscuit Meatball Pie
|Soft bread crumbs||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
|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)|
|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.