Ingredients
Equipment
Method
- Spray a 9-inch pie plate with non-stick cooking spray and set aside.
- Preheat oven to 450º.
- Mix shredded potatoes with melted butter and seasonings, then press into pie plate.
- Bake for 20 to 25 minutes or till lightly browned and crispy.
- Reduce oven temperature to 350º.
- After crust cools slightly, spread sour cream onto bottom of crust.
- Follow with meatballs, then marinara and finally the mozzarella. Sprinkle with Parmesan if desired.
- Bake for about 30 minutes or till cheese is melted and filling is hot.
- Cool for a few minutes before slicing.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat in the oven for the best texture.
- Freezing: You can freeze the assembled pie before baking. Just cover it well and store it in the freezer for up to two months. Bake from frozen, adding extra time.
- Pairing: This dish pairs beautifully with a simple salad or garlic bread to complement the flavors without overpowering them.
- Vegetarian Option: To make this dish vegetarian, skip the meatballs and add sautéed vegetables for a hearty alternative.
- Spice Level: If you love heat, consider adding crushed red pepper flakes to the meatball mixture or topping your pie with jalapeños.
- Cheese Variations: Experiment with different types of cheese. Gouda, provolone, or even a spicy pepper jack can elevate the flavor profile.