Italian Meatball Pot Pie
Italian Meatball Pot Pie
Beyond the Slice

I t a l i a n   M e a t b a l l   P o t   P i e

Hand-rolled Italian meatballs and vegetables in Don Pepino Pizza Sauce, dotted with lemon-basil ricotta and baked under a golden lattice crust.

recipe

how to make
Italian Meatball Pot Pie

Recipe Detail

Prep Time
25 min
Cook Time
45 min
Serves
6

Ingredients

Crust: Pie crusts, refrigerated or homemade
2
Crust: Mozzarella sandwich cheese slices
6
Crust: Egg yolk, whisked with 1 tablespoon water (egg wash)
1
Crust: Parmesan cheese, freshly grated
1/4 cup
Crust: Fresh basil leaves, for garnish
a few small
Ricotta: Ricotta cheese, whole-milk
2/3 cup
Ricotta: Egg yolk
1
Ricotta: Parmesan cheese, freshly grated
1/4 cup
Ricotta: Fresh basil, minced
1 tablespoon
Ricotta: Lemon zest, plus lemon juice for the filling
1/2 teaspoon
Ricotta: Salt and black pepper
a pinch
Meatballs: Panko breadcrumbs
3/4 cup
Meatballs: Milk
2 tablespoons
Meatballs: Egg
1 large
Meatballs: Fresh parsley, minced
1 tablespoon
Meatballs: Fresh basil, minced
1 tablespoon
Meatballs: Italian seasoning
1 teaspoon
Meatballs: Granulated garlic
1 teaspoon
Meatballs: Sea salt
1 teaspoon
Meatballs: Ground beef
16 oz (80/20 or 90/10)
Meatballs: Ground mild Italian sausage
8 oz
Filling: Extra virgin olive oil
1 tablespoon
Filling: Unsalted butter
2 tablespoons
Filling: Yellow onion, chopped
1/2 cup
Filling: Sweet peppers, chopped (red and/or green)
1 cup
Filling: Celery, chopped
1/2 cup
Filling: Green or black olives, chopped
1/4 cup
Filling: Don Pepino Pizza Sauce
1 (14.5 oz) can
Filling: Salt and pepper
to taste
Filling: Lemon juice, if needed
a squeeze
  1. Step 1

    Preheat oven to 400°F. Line a 9-inch deep-dish pie pan with the bottom crust and layer the mozzarella sandwich cheese slices evenly over the bottom.

    Italian Meatball Pot Pie
  2. Step 2

    Stir together the ricotta, egg yolk, Parmesan, basil, lemon zest, salt, and pepper until smooth; set aside.

    Italian Meatball Pot Pie
  3. Step 3

    Combine panko, milk, egg, parsley, basil, Italian seasoning, garlic, and salt, then gently mix in the ground beef and sausage. Roll into small meatballs and brown in batches, 6-8 minutes per batch, until golden (they don't need to cook through).

    Italian Meatball Pot Pie
  4. Step 4

    In the same skillet, melt the butter with the olive oil and cook the onion, peppers, and celery 5 minutes until tender. Stir in the olives and Don Pepino Pizza Sauce, season to taste, and add a squeeze of lemon juice. Fold in the meatballs.

    Italian Meatball Pot Pie
  5. Step 5

    Spread the meatball filling over the cheese-lined crust. Dot the seasoned ricotta mixture in the gaps between the meatballs.

    Italian Meatball Pot Pie
  6. Step 6

    Cut the remaining crust into strips, weave into a lattice over the filling, and crimp the edges. Brush with egg wash and bake at 400°F for 45 minutes until deep golden and bubbling, tenting with foil if it browns too fast.

    Italian Meatball Pot Pie
  7. Step 7

    Sprinkle with Parmesan and fresh basil, then let the pie rest 10 minutes before slicing.

    Italian Meatball Pot Pie

People Have Opinions
About Their Sauce.

4.9

2,300+ REVIEWS

  • Tastes exactly like the sauce at the pizzeria I grew up going to in Bergen County. Didn't expect that from a can.

    — marie t., hackensack, nj

  • I stopped simmering anything years ago. Open, spread, bake. My kids can't tell the difference and neither can I.

    — frank d., staten island, ny

  • We use it behind the counter at our shop. Consistent every batch, which matters more than people think.

    — angelo's pizzeria, newark, nj