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meatball calzone5

Meatball Calzone

Dmitri Magi
Pizza night, but make it extra! This Meatball Calzone is a cheesy, savory dream. Fluffy dough stuffed with juicy meatballs, melty cheese, and your favorite pizza toppings—it's a warm, comforting meal that's perfect for sharing. Forget boring pizza, this homemade calzone is a guaranteed hit. Let's get baking!
Calories: 677 kcal|Carbs: 85g|Protein: 25g|Fats: 23
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 1
Calories 677 kcal

Equipment

  • Frying pan
  • Spatula
  • Small saucepan
  • Baking tray or grill-safe plate
  • Knife & chopping board

Ingredients
  

  • For the Tomato Sauce:
  • 1 small onion diced
  • 1 can 400g chopped tomatoes
  • 1 tbsp Italian herbs
  • 1 tsp oregano
  • 1 tsp sugar
  • 1 tsp minced garlic or lazy garlic
  • Salt & pepper to taste
  • For the Calzone:
  • 1 large wrap
  • 5-6 plant-based meatballs or any of your choice
  • 30 g shredded cheese mozzarella or a mix

Instructions
 

  • Make the Tomato Sauce
    Heat a small saucepan over medium heat and add a splash of oil.
    Toss in the diced onion and fry for about 2 minutes until it softens.
    Add the garlic and cook for another 30 seconds until fragrant.
    Pour in the chopped tomatoes, Italian herbs, oregano, sugar, salt, and pepper.
    Bring it to a boil, then reduce the heat and let it simmer until it thickens (about 10 minutes).
    Once the sauce is ready, set a little bit aside for topping later!
  • Cook the Meatballs
    While the sauce simmers, cook the meatballs according to the package instructions. (Usually, this means baking or pan-frying for about 10 minutes.)
    Once done, stir them into the tomato sauce, coating them nicely.
  • Assemble the Calzone
    Lay a wrap flat on a plate and spoon the meatball mixture onto one half.
    Fold the wrap over to create a half-moon shape.
    Spread the reserved tomato sauce on top.
    Sprinkle shredded cheese generously over the top.
  • Grill It!
    Place the calzone under a hot grill for about 3-5 minutes, or until the cheese melts and turns golden.
    Carefully remove and let it cool for a minute before digging in!

Notes

  • Make sure to save some sauce for topping before mixing all of it with the meatballs.
  • Don't overfill the wrap! Too much filling can make it hard to fold and cause a messy explosion under the grill.
  • Keep an eye on the grill—cheese can go from golden to burnt in seconds!