Meatball-Vegetable Pie - cooking recipe

Ingredients

1 lb. ground beef
3/4 c. soft bread crumbs
1/4 c. minced onion
2 Tbsp. chopped parsley
1 tsp. salt
1/2 Tbsp. marjoram leaves
1/8 tsp. pepper
1 egg, slightly beaten
2 Tbsp. milk
2 Tbsp. cooking oil
1 (1 lb.) can stewed tomatoes
1 Tbsp. cornstarch
2 beef bouillon cubes
1 c. frozen peas
1 c. sliced cooked carrots

Preparation

Prepare flaky pie crust (recipe follows).
Divide dough almost in half.
Roll out the larger half on a floured surface to 1/8-inch thickness.
Line 10-inch pie plate or 6 x 10-inch casserole with dough.
Combine ground beef, bread crumbs, onion, parsley, salt, marjoram, pepper, egg and milk in bowl.
Mix lightly, but well.
Shape into 48 meatballs.
Brown meatballs in hot oil in 10-inch skillet.
Pour off drippings.
Combine some of tomato liquid with cornstarch.
Add cornstarch mixture, tomatoes and bouillon cubes to skillet.
Cook, stirring until it boils. Stir in peas and carrots.