Baked Meatball Sub Pie- with yoyomax12

Nice hearty meal that only needs a side salad to make a nice dinner. This freezes well and is very good reheated.

This recipe makes TWO big pies. You can halve the recipe for one.

Crusts:
1 pkg (1/4 oz) active dry yeast
1/4 cup warm water
3/4 cup warm milk
1/4 cup sugar
1/4 cup shortening
1 egg
1 tsp salt
3 1/2 to 3 3/4 cups all purpose flour

Meatballs:
1 can (5oz) evaporated milk
2 eggs lightly beaten
1 cup quick cooking oats
1 cup crushed saltine crackers
1/2 cup chopped onions
1/2 cup chopped celery
2 stp salt
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp pepper
3 lbs ground beef

Filling:
*Note: if you don't want to make your own sauce, you can used jarred sauce instead*
1 can (15oz) crushed tomatoes
1/2 cup chopped onion
1/3 cup grated parmesan cheese
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1 tsp minced fresh parsley (or dried)
1 1/2 cups shredded part-skim mozzarella cheese

Crust instructions:
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups of the flour. Beat until smooth and then add enough of the remaining flour to form a soft dough.

Knead dough until smooth and elastic and place in a greased bowl. Cover and allow to rise until doubled. (about an hour or an hour and a half).

Meatball instructions:
In a large bowl combine the milk, eggs,oats, saltines, onion, celery and seasoning. Add in the ground beef and mix until all combined,
Form meat mixture into meatball shapes (about 1 1/2" in diameter).
Cook meatballs in two batches in a large skillet until no longer pink in the middle.

Sauce instructions:
Place tomatoes and onions in a small saucepan and bring to a boil. Reduce heat, simmer uncovered for 10 minutes or until thickened. Stir in parmesan, herbs and salt.

Assembly of pies:
Punch down dough and divide into four portions.
Roll out each portion until it makes an 11 inch circle.
Place one portion of dough into a 9" springform pan lining the bottom and going up about half way up the sides.
Spoon in half of the meatballs onto the dough in the pan.
Cover with half the sauce and half the shredded mozza cheese.
Cover with another rolled out portion of dough and stretch until it reaches the edge. Pull up edges of bottom piece of dough and pinch the top and bottom edges together to form a seal all the way around.
Repeat with second pan.
Cover and let rise for about 30 minutes.
Bake in a 350F oven for 30-35 minutes until golden brown.
Allow to rest for 10-15 minutes, remove sides of pan and slice into wedges.

Found in a Taste of Home magazine.

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My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.

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