Meatball Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and olive oil. Mix on low until ingredients come together, about 2 minutes, then increase speed and knead 5–7 minutes until smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Form dough into a ball, lightly oil the bowl, place the dough back in, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

Soak breadcrumbs

In a small bowl, combine fresh breadcrumbs and milk. Let sit 5 minutes until breadcrumbs absorb the milk.

Mix meatball ingredients

In a large bowl, combine ground beef, ground pork, soaked breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix gently with your hands or a spoon until just combined; avoid overworking to keep meatballs tender.

Portion and shape

Portion the mixture into 12 equal pieces (about 1.25 ounces / 35 g each) and roll into compact balls.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed) and cook, turning occasionally, until browned on all sides, about 6–8 minutes. They do not need to be fully cooked through because they'll finish cooking inside the calzone and during baking. Transfer to a plate lined with paper towels.

Preheat oven

Preheat the oven to 450°F (230°C). If you have a pizza stone, place it on the middle rack to heat; otherwise use a parchment-lined baking sheet.

Divide dough

Punch down the risen dough and turn onto a lightly floured surface. Divide into 4 equal portions for four medium calzones. Let rounds rest 10 minutes, covered, to relax the gluten.

Roll calzone rounds

Working with one portion at a time, roll or stretch each dough piece into a round about 8–9 inches (20–23 cm) diameter. Keep the center slightly thicker than the edges to hold filling.

Assemble fillings

Spread about 3–4 tablespoons of pizza sauce onto half of each dough round, leaving a 3/4-inch border. Place 3 browned meatballs (cut each in half if too large for even distribution) on top of the sauce. Add about 1/2 cup shredded mozzarella and 2 tablespoons ricotta (if using). Sprinkle with a little grated Parmesan and some sliced fresh basil.

Seal calzones

Brush the exposed dough border with a little water. Fold the empty half over the filled half and press edges to seal. Crimp the edges by folding and pressing or using a fork to press and decorate. Make 2 small slits or poke holes in the top of each calzone for venting.

Egg wash

Whisk together 1 egg and 1 teaspoon water. Brush the top of each calzone lightly with the egg wash for a golden finish.

Bake

Place calzones on the preheated pizza stone or baking sheet (use parchment to prevent sticking). Bake at 450°F (230°C) for 14–18 minutes, until crust is deep golden and cheese inside is bubbly. Rotate halfway if your oven has hot spots.

Rest and serve

Remove calzones from the oven and let rest 5 minutes to settle. Serve warm with extra marinara or pizza sauce for dipping.