• wearegoodatthis

Easy Fancy-Looking Meatball Sub Tart

This easy, cheap and fancy-looking recipe is something I came up with after learning a couple things from YouTube. :) It is a traditional meatball sub, which is made fancy by using pie crust. It is like the mini Beef Stroganoff Wellingtons (link) in that it is special enough for special occasions like NYE, but easy enough for everyday eating.

I made meatballs from scratch; it's easy. You could also buy frozen meatballs and microwave them for the tart.

This recipe is a variation of a Tastemade meatball recipe in this compilation video on YouTube (see below) and a variation of a dough folding technique I saw on a Twisted video for the Candy Cane-shaped pie (see link).



Ingredients (for ~6" meatball sub tart w/ 5 meatballs):

Meatball mixture

** You can use your typical meatball mixture instead

- 3-4 oz. of ground beef (or ground chicken, turkey, pork or Italian sausage)

- 1/2 egg or 1 egg (for meatball mixture)

- Italian breadcrumbs (for meatball mixture)

- Vegetable Oil


- 1 oz. of mozzarella cheese

- Marinara sauce

- Pillsbury pie crust (~1/4 to 1/3 of 1 sheet)

- Optional: garlic paste (or minced garlic), shredded Parmesan, spinach (I just added it to make it a little healthier. :) )


1.) Preheat oven to 425 degrees.

2.) Put some oil in a pot/pan and turn it to medium or medium-high.

3.) Make your meatball mixture (ground beef, egg and breadcrumbs in a bowl).

4.) Form small meatballs and put them in the pot/pan to sear the outside of the meatballs.

5.) Cut off a piece of the pie crust (1/4 to 1/3 of 1 piece for 5 meatballs.)

6.) Put some mozzarella cheese (and optional garlic paste and spinach) down near the middle of the piece length-wise.

7.) Place your meatballs on top of this.

8.) On half of the piece of pie crust, make short cuts (~2 inches deep x ~1 inch wide) so that there are different flaps as shown in the picture.

-- Each 1-2 flaps will cover 1 meatball and make a little individual tart piece.

9.) Pour some marinara sauce over the meatballs.

10.) Cover the meatballs with mozzarella (and optional parmesan)

11.) Cover the meatballs w/ the flaps of pie crust.

12.) Bake at 425 degrees for ~15 minutes or until golden brown.

-- The filling is cooked and safe to eat; you're just waiting on the pie crust to cook.

13.) After you take it out and once it has cooled down a little bit, cut into individual pieces (w/ 1 meatball) to make it easier to eat.

14.) Eat!

Give it a try! We are good at this!

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