Lunch: Turkey Meatball Pie

Recipe by Judy Kim This Italian spin on pot pie will blow your mind.

Ingredients

2 eggs
1/2 c. chopped celery
1/2 c. chopped carrots
1/2 c. chopped onion
2 garlic cloves, chopped
1/2 c. chopped parsley, plus more for garnish
1 c. panko breadcrumbs
1/4 c. freshly grated Parmesan
kosher salt
Freshly ground black pepper
1 lb. ground turkey
2 c. prepared tomato sauce
1 c. cubed fresh mozzarella
1 puff pastry sheet, thawed and cut into rectangles, keep chilled

Instructions

Preheat oven to 425 degrees F. In a small bowl beat 1 egg with 1 teaspoon water. Set aside.
In a large mixing bowl combine celery, carrots, onion, garlic, parsley, breadcrumbs, parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well. Add 1 egg and turkey, mix until just combined. Do not overmix. Form 1 1/2" meatballs. In a large skillet over medium-high heat drizzle olive oil and sauté meatballs until golden brown, about 3 to 5 minutes.
In a 9" pie dish or baking dish spread 1 cup of tomato sauce and arrange meatballs in an even layer. Top with remaining tomato sauce, sprinkle mozzarella and arrange puff pastry pieces in a circular pattern. Less overlap will help the puff pastry rise. Brush lightly with egg wash and bake until pastry is golden brown, about 15 to 20 minutes.
Garnish with parsley and serve immediately.

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