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Photo of Turkey meatball calzones by Chef Eric Greenspan by WW

Turkey meatball calzones by Chef Eric Greenspan

6
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
6
Difficulty
Easy
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.

Ingredients

Uncooked 93% lean ground turkey

8 oz

Fresh oregano

1½ Tbsp

Grated Parmesan cheese

1½ Tbsp

Whole wheat breadcrumbs

1½ Tbsp

Garlic powder

1½ tsp

Cooking spray

4 spray(s)

White self-rising flour

1⅓ cup(s)

Plain fat free Greek yogurt

1 cup(s)

Egg

1 large egg(s), beaten

Shredded part skim mozzarella cheese

6 Tbsp

Store-bought marinara sauce

¾ cup(s)

Sesame seeds

1 Tbsp

Instructions

  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)

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