Meatball Hot Pockets
Meatball Hot Pockets
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 cup plain bread crumbs
- 1 large egg
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for cooking
For the Hot Pockets
- 1 can refrigerated pizza dough, 13.8 ounce, or 1 pound fresh pizza dough
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
- 2 tablespoons grated Parmesan cheese, for topping
- 1/2 teaspoon dried oregano, for topping
Instructions
- 1
In a large bowl, combine the ground beef, plain bread crumbs, 1 large egg, milk, 1/4 cup grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 10 min
- 2
Roll the meat mixture into small, 1-inch meatballs (you should get about 20-24 meatballs). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides. Reduce the heat to medium-low and continue to cook until the meatballs are cooked through, about 8-10 minutes. Remove from the skillet and set aside.
⏱️ 15 min•🌡️ 350
- 3
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. If using canned pizza dough, unroll it and cut it into 4 equal rectangles. If using fresh pizza dough, divide it into 4 equal portions and roll each portion into an approximately 8x6 inch rectangle.
⏱️ 5 min•🌡️ 400
- 4
On one half of each dough rectangle, spread 1/4 cup of marinara sauce, leaving a 1/2-inch border around the edges. Arrange 5-6 cooked meatballs over the sauce. Top the meatballs with 1/2 cup of shredded mozzarella cheese.
⏱️ 10 min
- 5
Fold the other half of the dough over the filling to create a pocket. Press the edges firmly together, then use a fork to crimp and seal the edges all around. Transfer the sealed hot pockets to the prepared baking sheet.
⏱️ 5 min
- 6
In a small bowl, whisk the remaining 1 large egg with 1 tablespoon of water to create an egg wash. Brush the tops of the hot pockets with the egg wash. Sprinkle with 2 tablespoons of grated Parmesan cheese and 1/2 teaspoon of dried oregano.
⏱️ 5 min
- 7
Bake for 20-25 minutes, or until the hot pockets are golden brown and puffed. Let them cool for a few minutes on the baking sheet before serving.
⏱️ 25 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Meatball Hot Pockets
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 cup plain bread crumbs
- 1 large egg
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for cooking
For the Hot Pockets
- 1 can refrigerated pizza dough, 13.8 ounce, or 1 pound fresh pizza dough
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
- 2 tablespoons grated Parmesan cheese, for topping
- 1/2 teaspoon dried oregano, for topping
Instructions
- 1
In a large bowl, combine the ground beef, plain bread crumbs, 1 large egg, milk, 1/4 cup grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 10 min - 2
Roll the meat mixture into small, 1-inch meatballs (you should get about 20-24 meatballs). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides. Reduce the heat to medium-low and continue to cook until the meatballs are cooked through, about 8-10 minutes. Remove from the skillet and set aside.
⏱️ 15 min•🌡️ 350 - 3
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. If using canned pizza dough, unroll it and cut it into 4 equal rectangles. If using fresh pizza dough, divide it into 4 equal portions and roll each portion into an approximately 8x6 inch rectangle.
⏱️ 5 min•🌡️ 400 - 4
On one half of each dough rectangle, spread 1/4 cup of marinara sauce, leaving a 1/2-inch border around the edges. Arrange 5-6 cooked meatballs over the sauce. Top the meatballs with 1/2 cup of shredded mozzarella cheese.
⏱️ 10 min - 5
Fold the other half of the dough over the filling to create a pocket. Press the edges firmly together, then use a fork to crimp and seal the edges all around. Transfer the sealed hot pockets to the prepared baking sheet.
⏱️ 5 min - 6
In a small bowl, whisk the remaining 1 large egg with 1 tablespoon of water to create an egg wash. Brush the tops of the hot pockets with the egg wash. Sprinkle with 2 tablespoons of grated Parmesan cheese and 1/2 teaspoon of dried oregano.
⏱️ 5 min - 7
Bake for 20-25 minutes, or until the hot pockets are golden brown and puffed. Let them cool for a few minutes on the baking sheet before serving.
⏱️ 25 min•🌡️ 400