Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 0.5 lb Italian pork sausage, casings removed
  • 0.5 cup Panko breadcrumbs
  • 2 tbsp whole milk
  • 0.25 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 sheets refrigerated pie crust
  • 1.5 cups marinara sauce
  • 2 cups shredded whole-milk mozzarella cheese
  • 1 large egg
  • 1 tbsp water
  • 1 tsp Italian seasoning

Instructions:

  1. In a large mixing bowl, combine the ground beef, Italian sausage, panko soaked in milk, Parmesan cheese, minced garlic, oregano, red pepper flakes, salt, and pepper. Roll the mixture into golf-ball-sized spheres.
  2. Heat a large skillet over medium-high heat. Sear the meatballs for 6-8 minutes until a mahogany crust forms. Remove and drain on paper towels to remove excess fat.
  3. Preheat your oven to 400°F (200°C). Lay the first refrigerated pie crust into a 9-inch deep-dish pie plate or cast-iron skillet.
  4. Sprinkle 1 cup of mozzarella cheese over the bottom crust to create a moisture barrier.
  5. Arrange the seared meatballs in a single layer over the cheese base. Pour the marinara sauce evenly over the meatballs and top with the remaining 1 cup of mozzarella.
  6. Place the second pie crust over the top. Trim, fold, and crimp the edges to seal. Cut small slits in the top for steam to escape.
  7. Whisk the egg and water to create an egg wash. Brush the top crust thoroughly and sprinkle with Italian seasoning.
  8. Bake for 25-30 minutes, or until the pastry is deeply golden and the filling is bubbling. Let rest for 10 minutes before slicing.