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story.lead_photo.caption Meatball Pie from So Quick With New Bisquick was one of many recipes shared by Idea Alley readers.

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Just when I think there are only a handful of Alley Kats out there paying attention, a request comes along that garners an overwhelming response.

Jennifer Christman's request for a meatball casserole made with Bisquick quickly filled my mailboxes — literal and virtual — with recipes.

First up is Meatball Stew With Egg Dumplings from Betty Crocker's Bisquick Cookbook published in 1971, 1973 and 1978 shared by Paula C. Watson, Debbie Rozzell, Carolyn Lessel and Lu Jones.

The recipe was included in the "Strictly Thrifty Menus" chapter as part of a "Stew-pendous Penny Pincher" menu including a wedge salad with French dressing, coconut cake, coffee and milk.

Meatball Stew With Egg Dumplings

1 pound ground beef

6 tablespoons sour cream, divided use

¼ cup chopped onion

1 tablespoon parsley flakes

1 teaspoon salt

⅛ teaspoon ground black pepper

1 (10 ¾-ounce) can condensed cream of celery soup

1 (16-ounce) can peas, green beans or sliced carrots

1 (15-ounce) can potatoes, drained and sliced

2 cups Bisquick baking mix

2 eggs

2 tablespoons milk

Mix ground beef, 3 tablespoons of the sour cream, the onion, parsley flakes, salt and pepper. Shape mixture into 1-inch balls; brown meatballs on all sides over medium heat in a large skillet.

Mix soup, the remaining 3 tablespoons sour cream, the peas (with liquid) and potatoes; pour over meatballs. Heat to boiling, stirring frequently.

Stir remaining ingredients together to form a soft dough. Drop dough by spoonfuls onto hot mixture.

Cook, uncovered, over low heat for 10 minutes; cover and cook 10 minutes longer.

Makes 4 to 6 servings.

Melissa Schaefer shares a remarkably similar recipe, also from a Bisquick cookbook, but called Meatball Vegetable Casserole that is baked. It is from the "Love and Friendship/Supper Specials" chapter.

Sue Towell shares a nearly identical recipe she calls Meatball Pie. Towell prepares the pie using carrots.

Meatball Vegetable Casserole

1 pound ground beef

6 tablespoons sour cream, divided use

¼ cup chopped onion

1 tablespoon snipped parsley

1 teaspoon salt

⅛ teaspoon ground black pepper

1 (10 ½-ounce) can condensed cream of celery soup

1 (16-ounce) can peas, green beans or sliced carrots

1 (15-ounce) can potatoes, drained and sliced

2 cups Bisquick baking mix

½ cup cold water

Heat oven to 450 degrees.

Mix ground beef, 3 tablespoons of sour cream, the onion, parsley, salt and pepper. Shape mixture into 1-inch balls; place in ungreased 11 ½-by 7 ½- by 1 ½-inch baking dish. Bake 8 to 12 minutes or until meatballs are brown.

Mix soup, remaining sour cream, peas (with liquid) and potatoes; pour over meatballs. Keep oven hot while preparing the biscuits.

Stir baking mix and water to a soft dough. Gently smooth dough into a ball on a floured cloth-covered board. Knead 5 times.

Roll dough ½ inch thick. Cut with floured 2-inch cutter. Place on hot vegetable mixture. Bake 15 to 20 minutes or until biscuits are brown.

Makes 4 to 6 servings.

"I have a very old Bisquick Cookbook, published 1967, that I still use to this day for certain recipes," writes Kathleeen Hensley. "While I have never personally made this recipe, it seemed pretty darn close to what Jennifer was looking for. Maybe it is the one!"

Meatball Pie is from So Quick With New Bisquick: A Betty Crocker Cookbook for Breads, Main Dishes and Desserts.

Meatball Pie

½ pound ground beef

¼ cup PLUS 2 tablespoons New Bisquick, divided use

1 teaspoon salt, divided use

3 tablespoons ketchup OR chili sauce, divided use

1 egg

1 tablespoon shortening

1 ½ to 2 cups cooked mixed vegetables

2 cups milk

½ recipe biscuit dough (recipe not included)

Heat oven to 450 degrees. Grease a 2-quart casserole dish.

Mix ground beef, 2 tablespoons Bisquick, ½ teaspoon salt, 1 tablespoon ketchup or chili sauce and the egg. Shape mixture into 8 balls, each about 1 ½ inches in diameter. In a large skillet, cook meatballs in hot shortening until browned.

Place vegetables in casserole; arrange meatballs on top, reserving the pan drippings in the skillet. Blend ¼ cup Bisquick and ½ teaspoon salt into the reserved pan drippings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Return to heat and, stirring constantly, return to boiling. Boil and stir 1 minute. Pour mixture over meatballs and bake 10 minutes or until mixture is bubbly.

Prepare ½ recipe Biscuit dough from Basic Recipe (page 7). Roll dough into an 8-inch square. Spread with 2 tablespoons ketchup or chili sauce. Roll up and seal by pinching edges together. Cut into 12 slices. Place slices cut side down on hot mixture; bake about 15 minutes longer or until biscuits are golden brown.

Makes 4 or 5 servings.

REQUESTS

■ Recipes for one for a northwest Arkansas reader.

■ Exquisite Paris Dressing for Frances Moore.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.

Food on 02/27/2019

Print Headline: Mailbox bombarded with recipes for meatball dish

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