• 6servings
  • 65minutes
  • 420calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB3, B12, D
MineralsZinc, Copper, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups Original Bisquick® mix

  2. 2 tablespoons butter or margarine, melted

  3. 3/4 cup milk

  4. 1 can (14 1/2 oz) stewed tomatoes, undrained

  5. 2 tablespoons cornstarch

  6. 1 teaspoon beef bouillon granules

  7. 20 frozen cooked meatballs (from 16-oz bag)

  8. 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

Instructions Jump to Ingredients ↑

  1. Heat oven to 375ºF. Spray 9-inch glass pie plate with cooking spray.

  2. In medium bowl, stir Bisquick mix, butter and milk until soft dough forms. On surface well dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead 5 times. Divide dough in half; press 1 half on bottom and up side of pie plate.

  3. In 3-quart saucepan, heat remaining ingredients over medium heat, stirring constantly, until mixture boils and thickens. Pour meatball mixture into pie plate. Pat remaining dough into 9-inch circle on surface dusted with Bisquick; place over filling. Press edge of pie lightly to seal.

  4. Bake 30 to 35 minutes or until crust is light brown. Let stand 5 minutes before serving.


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