Photo of Turkey Meatball Calzones by Chef Eric Greenspan by WW

Turkey Meatball Calzones by Chef Eric Greenspan

7 - 8
PersonalPoints™ per serving
Total Time
1 hr 5 min
20 min
45 min
This meatballs in this recipe are extremely versatile. Serve them over spaghetti, spiralized vegetable noodles, a split baked potato sprinkled with cheese, or even as a side dish to an Italian frittata. Slice them thin and scatter over pizza for a meat-lover’s pie. The meatballs freeze well so make a big batch to use for easy dinners on too-busy-to-cook days. If you don't want to use sesame seeds, sprinkle the tops with Italian seasoning instead. Add some red pepper flakes to the sauce for a little heat.


Cooked 93% lean ground turkey

8 oz

Fresh oregano

1½ tbsp(s)

Grated Parmesan cheese

1½ tbsp(s)

Whole wheat breadcrumbs

1½ tbsp(s)

Garlic powder

1½ tsp(s)

Cooking spray

4 spray(s)

White self-rising flour

1 cup(s)

Plain fat free Greek yogurt

1 cup(s)

Raw egg(s)

1 large, beaten

Shredded part-skim mozzarella cheese

6 tbsp(s)

Store bought marinara sauce

¾ cup(s)

Sesame seeds

1 tbsp(s)


  1. To make meatballs, combine turkey, oregano, Parmesan, breadcrumbs, and garlic powder in a bowl until thoroughly mixed. Roll into 12 small meatballs.
  2. Coat a large nonstick skillet with cooking spray, warm over high heat. Add meatballs to hot pan; cook, stirring a few times, until browned evenly on all sides, about 10 minutes (the meatballs should be almost cooked through). Set aside to cool; cut each meatball in half.
  3. To make dough, preheat oven to 425°F. Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 tbsp at a time, until no longer sticky; let dough rest 5 minutes.
  4. Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 6 equal pieces. Roll each piece of dough into a 5- 6-inch circle. Place 1 Tbsp mozzarella cheese in center of a circle; top with 4 meatball halves and spoon 2 tbsp sauce over top. Fold dough over to form a half circle; seal by crimping edges with a fork. Brush with egg; sprinkle with some sesame seeds. Place on a baking sheet; repeat with remaining ingredients. Bake until golden brown, about 15-20 minutes. Let cool slightly; serve.
  5. Serving size: 1 calzone (with optional tomato sauce for dipping)