Tuesday, July 10, 2012

Meatball Potpies, a Lindsay Original

When the moon hits your eye, like a big... Meatball potpie? Yes, yes, THAT'S amore!

We are always trying new recipes to keep from getting bored with our usual standbys. And sometimes, that new recipe finds its way into the rotation for keeps. This, my friends, is one of those recipes. One that I thought would be fun to try. A new twist on old favorite. One that is now requested frequently, and received with a cheer when my taste-tester walks through the door. What could be better? Oh yeah, the fact that it makes enough for dinner for TWO nights, and is incredibly simple? Weeknight cooking just got a whooole lot better!


make 4 potpies
1 lb ground turkey
1/4 small onion, diced
1 egg
1/2 cup bread crumbs (I used Italian seasoned)
Salt and pepper
Sprinkle of nutmeg
1 cup frozen spinach
1 jar of marinara sauce
1 pre-made pizza dough (I used whole wheat)
olive oil


Pre-heat the oven to 450 degrees and spray four ramekins with non-stick spray. Set on a baking sheet, a few inches apart and set aside.

In a medium bowl, combine turkey, onion, egg, breadcrumbs, salt, pepper and nutmeg and mix well. (Your hands work great for this!)

Add the marinara and frozen spinach to a large pot and bring to a simmer. Meanwhile, heat 1 Tbsp of olive oil in a pan on medium heat and begin dropping in the meatballs. Be careful because these little guys splatter! Brown on all sides and add to the sauce to finish cooking, about 10 minutes. You may need to do in batches if you do not have a large enough pan.

While the meatballs are simmering, roll out your pizza dough and cut into fourths. Make sure each piece is large enough to cover the top of your ramekin.

Once the meatballs are cooked through, divide them among the 4 ramekins, making sure to add the sauce, too. Then, cover each with pizza dough, drizzle with a little olive oil and a dash salt. Bake for 15 
minutes, or until the dough is golden brown.

Be careful! They will be steaming hot when you cut into them, so I suggest opening them up and letting them cool for a few minutes. Enjoy!

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