Leftover meatballs? Use them in a calzone

Leftover meatballs? Use them in a calzone

By Kat Silverfield

There’s nothing better than leftovers especially leftovers that improve with time. A prime example are the meatballs on our 2016 January cover – they’ve been a huge hit. Our readers have been going mad for the succulent, walnut-sized balls and it’s easy to see why.

The recipe makes plenty of meatballs (roughly 20-24) so, if like me you’re feeding just two people, you’re bound to have some left over.  I wanted to remedy that pickle… a cheesy calzone was calling.

I grew up in New York City with a pizzeria on my corner which was, to say the least, visited frequently. One of my favourite items on the menu was a meatball calzone. Think of crispy, chewy pizza crust encasing a mixture of meatballs, tomato sauce, ricotta and mozzarella – It’s good, really good.

Turning our January cover recipe into a calzone is super easy and the perfect way to use up cheeses and meats (or even veg) in your fridge.

Here’s the recipe as I made it but you may have a different amount of meatballs left over and may use different ingredients – use your best judgement and don’t over-stuff the dough. You can up the quantity of dough and make two calzones if you have lots to pack in.

New York-style calzone

Serves 2

Hands-on time 15 minutes, oven-time 15 minutes

Ingredients

  • 350g pizza dough
  • 6 leftover meatballs (in their sauce), quartered
  • 1 tsp chilli flakes
  • 100g ricotta
  • 100g mozzarella

Method

1. Prepare the pizza dough as instructed.
2. Preheat the oven to 220°C/fan 200°C/gas 7 and place a heavy-based baking tray inside the oven to heat. Put the meatballs, leftover sauce and chilli flakes into a pan and warm over medium heat, until heated through. Remove from heat and stir through the ricotta.
3. Roll out the dough into a large circle, about 5mm thick, and place the meatball mixture onto one side of the dough leaving about three centimetres of dough for crimping. Sprinkle over the mozzarella.

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4. Fold the right hand side of the dough over the filling until it becomes a semi-circle. Crimp the edges so it’s secure and the filling won’t escape.

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5. Slide the calzone onto the pre-heated baking tray and cook for about 15 minutes, or until the calzone is browned.

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6. Dig in!

Do you have a recipe you make to use up leftover meatballs?

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