The scenic meatball pie is a complete, tasty, rich, and scenic second course.
It may seem laborious, but they are actually simple, very tasty meatballs adorned with potatoes, which absorb the flavor of the meat during cooking, making them unique.
In the recipe, nothing is pre-cooked; all the ingredients are baked raw, and by following the steps correctly, you will have perfect cooking.
I preferred to leave the base free, so that a delicious sauce is created as an accompaniment to the dish, but you can also arrange the potatoes as a base, always after greasing the mold.
Surely it is a dish that amazes; serving it at dinner with friends and family always makes an impression, concluded with the tasting, always highly appreciated!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the meatball pie
- 1.3 lbs ground veal
- 3 medium potatoes
- 3 slices soft bread
- 1 egg
- 2.1 oz grated parmesan
- 0.5 oz chopped parsley
- 3.5 oz scamorza
- 1/3 cup milk
- to taste salt
- to taste extra virgin olive oil
- 1 glass white wine
Tools for making the meatball pie
- 2 Bowls
- 1 Tart mold
- 1 Fork
- 1 Mandolin
- Aluminum Foil
Steps
To prepare the delicious meatball pie, start by taking a container and pouring the milk. Add the crumbled bread crumb and let it soak for a few minutes. Then squeeze it with your hands and add it to a bowl along with the ground meat, the egg, the grated parmesan, chopped parsley, salt, and previously diced scamorza and mix everything with a fork.
Meanwhile, using a mandolin, cut the peeled potatoes into not-too-thick slices and salt them. Next, form meatballs of about 3 oz each with your hands. Then, oil a tart mold and line the edges with potato slices. Insert the meatballs as shown in the photo and, between each meatball, also insert a potato slice. At this point, spray oil on the potatoes and meatballs, cover with aluminum foil and bake at 350°F for about 45 minutes. Halfway through cooking, remove the aluminum, drizzle with a glass of white wine, moistening the meatballs and potatoes, and finish cooking on the middle rack of the oven until golden brown.
Once cooking is complete, let it cool slightly and serve… enjoy your meal!
Tips and notes
The meatball pie can be stored in the fridge for two days, and before serving, I recommend heating it in the oven at 320°F for 5-8 minutes.
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