Stuffed Meatball Pie

Freshly baked Stuffed Meatball Pie in a golden crust, filled with mozzarella-topped meatballs and garnished with parsley, served with marinara sauce. — Homemade Stuffed Meatball Pie—crispy golden crust, juicy meatballs, melty cheese, and bold Italian flavor in every slice.

Stuffed Meatball Pie is the ultimate comfort food mashup you didn’t know you needed. Juicy homemade meatballs baked into a golden pie crust, smothered in marinara and topped with melty mozzarella—it’s everything you love in one slice. This savory pie brings big Italian flavor with a flaky twist and is perfect for family dinners, potlucks, or any weeknight when you’re craving something hearty and cozy.

Even better, it’s surprisingly simple to make. With just one crust and a handful of pantry staples, you get a complete meal that looks impressive and tastes even better. You can make it ahead, freeze it, or enjoy it fresh with a side salad or extra sauce for dipping.

Did you know savory meat pies have roots going back centuries? From British meat pasties to Italian pizzagaina, this recipe takes inspiration from both worlds—rustic yet refined, nostalgic yet bold. One slice, and you’ll see why this stuffed meatball pie might become a new family favorite.

Recipe Yield: 6 servings

INGREDIENTS

For the Meatballs:
1 lb ground beef (85/15 or 90/10)
1/4 cup seasoned Italian breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped yellow onion
1 tsp dried Italian seasoning
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
1 large egg

For the Pie Assembly:
1 refrigerated pie crust (9-inch)
1/2 cup marinara sauce (divided, plus more for serving)
1 large egg, beaten (to mix with sauce for base layer)
1 cup shredded mozzarella cheese (low-moisture, for better melt)
1 tbsp grated Parmesan cheese (for topping)
1 tbsp chopped fresh parsley (optional, for garnish)

INSTRUCTIONS

1. Preheat the oven:
Preheat your oven to 375°F. Lightly grease a 9-inch pie dish or deep-dish tart pan.

2. Make the meatball mixture:
In a large bowl, mix together ground beef, breadcrumbs, Parmesan, onion, garlic powder, salt, pepper, and egg until just combined. Do not overmix.

3. Shape and brown meatballs:
Roll mixture into small meatballs (about 1 inch each). In a skillet over medium heat, lightly brown the meatballs on all sides—about 5–6 minutes total. They don’t need to cook through completely. Set aside.

4. Assemble the pie:
Unroll pie crust and press it into the pie dish, letting the edges hang slightly over. In a small bowl, mix 1/2 cup of marinara sauce with the beaten egg until smooth. Spoon 2 to 3 tablespoons of the sauce mixture evenly across the bottom of the crust to lightly coat it. Arrange the browned meatballs snugly in the crust. Spoon the remaining sauce mixture over and between the meatballs. Sprinkle evenly with shredded mozzarella.

5. Bake until golden and bubbling:
Fold over any overhanging crust edges slightly. Bake for 25–30 minutes, or until the crust is golden, meatballs are fully cooked, and the cheese is melted and bubbling.

6. Cool and garnish:
Let pie rest for 5–10 minutes before slicing. Garnish with fresh parsley if desired. Serve warm with extra marinara on the side.

Helpful Tips to Perfect This Recipe

Use High-Quality Marinara: A good, flavorful marinara makes all the difference. Go with a rich, slow-simmered version or homemade if possible.
Don’t Overbake: Once the crust is golden and cheese is melted, it’s ready! Overbaking can dry out the meatballs.
Let It Rest: Allowing a short resting time before slicing helps the pie hold its shape better.

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉