New Recipe: Spaghetti & Meatball Pot Pie

I saw this recipe pop-up in my reader a couple of weeks ago and I knew we had to try it. It was inspired by the Chicago Pizza Oven Grinder restaurant downtown. I thought they sounded delicious. I mean how could spaghetti and meatballs in a garlic bread bowl be bad? They were so yummy and surprisingly easy.

Ingredients - for 4 ramekins
1 tube pizza dough - you can use fresh dough as well
8 meatballs
1/2 pound spaghetti, cooked and coated in sauce
Sliced provolone and mozzarella cheese
1/2 stick of butter
Garlic powder, parsley, italian seasoning to taste

Preheat oven to 450 degrees and place pizza stone in oven to heat up. Cook pasta and toss in sauce so it is ready for assembly. 

I used my turkey meatball recipe for these. I made sure they were small so they would fit into the ramekins.

Grease the ramekins (3 1/2" size). Place sliced mozzarella and provolone cheese in the ramekin.

Add two turkey meatballs on top of the cheese.

Top with the sauced spaghetti and add a slice of mozzarella or provolone cheese.

Use a biscuit cutter about the size of the ramekin to cut out a circle in your pizza dough.

Roll out or stretch the circle a little bigger and place on top of the ramekin. Make sure to over hang the dough about an inch and press around the lip.

Melt the butter and mix in your selected spices. 

Brush the tops of the pot pies with the herb butter mixture. Save the rest of the butter mixture to re-brush mid-way through cooking.

Place on pre-heated pizza stone.

Bake for about 15 minutes, when they should start turning brown. Brush the tops with the remaining herb butter. Let finish cooking for around 5 minutes until golden brown.

Remove from the oven and let sit for a minute or two.

Invert the pot pie on your plate and use a fork to pry the dough and pull up on the ramekin to release the spaghetti and meatball goodness! Enjoy!

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