3/4 pound ground chuck
3/4 pound ground pork
1 large egg
1 teaspoon dried Italian seasoning
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
1/2 pound Italian hot link sausage, cut into 1/2-inch slices (optional)
3 cups water
1 (1 5/8-ounce) envelope dry spaghetti sauce mix
1 (6-ounce) can tomato paste
1 pound carrots, scraped
1 1/2 pounds small zucchini
1 (16-ounce) jar whole white onions, drained
1/2 (15-ounce) package refrigerated piecrusts
1 large egg, lightly beaten
Combine first 4 ingredients; shape into 2-inch balls, and roll in flour.
Pour oil in a large skillet; place over medium-high heat until hot. Add meatballs, and cook, stirring occasionally, until browned. Add sausage, if desired, and cook until browned; drain well.
Add water, sauce mix, and tomato paste to meatball mixture, stirring well; cook over low heat 15 minutes.
Cut carrots and zucchini into 1-inch pieces; place in saucepan, and cover with water. Bring to a boil over medium heat; cover, reduce heat, and simmer 10 minutes or until tender. Drain well; spoon vegetables into a 13- x 9- x 2-inch baking dish. Add meatball mixture and onions.
Roll piecrust into a 14- x 10-inch rectangle on a lightly floured surface; cut lengthwise into 9 strips. Place 3 pastry strips lengthwise over meatball mixture; weave 3 pastry strips crosswise over meatball mixture. Cover rim of dish with remaining 3 pastry strips, pressing to seal. Brush with beaten egg.
Bake at 425 for 30 minutes or until pastry is golden brown.
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