Wagyu Meatball Calzone Recipe

Mix and Rest

In a large bowl combine wagyu and pork with breadcrumbs, milk, egg, Parmesan, minced garlic, parsley, salt, and pepper. Mix gently with your hands until just combined (avoid overworking to keep meatballs tender). Cover and refrigerate 20–30 minutes to let flavors meld and mixture firm up.

Form Meatballs

Wet your hands slightly and portion the mixture into 18–20 small meatballs (about 1 to 1 1/4 tbsp each) or slightly larger if you prefer. Roll them into tight, compact spheres.

Sear Meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if necessary). Sear until golden brown on all sides, about 2–3 minutes per side; they will not be fully cooked through. Transfer seared meatballs to a plate lined with paper towel.

Sweat Aromatics

In a medium saucepan heat 1 tablespoon extra virgin olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Build Sauce

Add the crushed tomatoes and tomato paste to the pan, then stir in dried oregano, red pepper flakes, sugar (if using), salt, and pepper. Bring to a gentle simmer.

Simmer with Meatballs

Return the seared meatballs to the sauce, nestling them into the liquid. Reduce heat to low and simmer gently, uncovered, for 12–15 minutes until meatballs are cooked through and sauce has thickened slightly. Stir in torn basil leaves at the end and remove from heat. Allow to cool to lukewarm before assembling calzones (so dough doesn't get soggy). Reserve about 1/3 cup of sauce for serving, using the rest inside the calzones.

Prepare Oven and Dough

Place a pizza stone or an inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. On a lightly floured surface or parchment, press or roll the dough into a roughly 10–12 inch circle, about 1/4 inch thick. Dust a baking peel or another inverted sheet with semolina or cornmeal to prevent sticking.

Fill Calzones

Spread a thin layer (about 1/4 cup) of the cooled tomato sauce over half of the dough, leaving a 1-inch border around the edge. Arrange seared meatballs (6–8 per calzone depending on size) over the sauce — if the meatballs are large, break them slightly so they fit. Distribute the housemade mozzarella (about 3/4 cup) and 1/4 cup grated Parmesan evenly over the meatballs. Add some sliced basil leaves (4 leaves). Fold the dough over to enclose the filling, forming a half-moon. Press edges to seal tightly, then roll and crimp the edge or use a fork to press down. Make two small slits on top to allow steam to escape.

Egg Wash and Bake

Whisk the egg with 1 teaspoon water and brush the calzone surface lightly. Optionally brush a little olive oil instead for a softer crust. Transfer calzone to the preheated stone or baking sheet. Bake for 12–16 minutes, until golden brown and the cheese is bubbling inside. Rotate halfway for even browning if needed.

Rest and Serve

Remove calzone from oven and let rest on a wire rack for 5 minutes to set the filling. Serve with the reserved tomato sauce warmed on the side. Garnish with additional grated Parmesan and torn basil leaves to taste.