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Get ready for a taste sensation that combines flavorful juicy meatballs, gooey melted mozzarella cheese, and a delicious tomato sauce, wrapped in a buttery garlic crispy crust. Perfect for a quick lunch, a crowd-pleasing appetizer, or a cozy dinner, this recipe will have your taste buds dancing. Let’s roll up our sleeves and embark on a journey to create these irresistible, meatball hot pocket-sized deliciousness!

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Meatball Hot Pocket

Get ready for a taste sensation that combines flavorful juicy meatballs, gooey melted mozzarella cheese, and a delicious tomato sauce, wrapped in a buttery garlic crispy crust. Perfect for a quick lunch, a crowd-pleasing appetizer, or a cozy dinner, this recipe will have your taste buds dancing. Let’s roll up our sleeves and embark on a journey to create these irresistible, meatball hot pocket-sized deliciousness!
Prep Time10 minutes
Cook Time30 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: hot pocket, meatball
Servings: 8
Author: kingcooks

Ingredients

  • 2 rolls puff pastry I used jus-rol
  • 16 slices mozzarella cheese

Mini Meatballs

  • 1/2 lb ground beef
  • 1/2 lb Italian sausage
  • 2 tbsp breadcrumbs
  • 2 tbsp milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano dried
  • 1/2 tsp parsley dried
  • 1/2 tsp onion powder
  • 1/2 garlic minced
  • Olive oil for cooking

Tomato Sauce (feel free to use your favorite jar of sauce)

  • 14 oz can of crushed tomatoes
  • 1 tsp oregano dried
  • 1/2 tsp garlic minced
  • 1/2 tsp sugar optional
  • 1/2 tsp salt
  • 1/2 tsp pepper

Garlic Butter

  • 4 tbsp butter softened
  • 1 tsp garlic minced

Garnish

  • 1/4 cup parmesan cheese
  • 2 tbsp parsley dried

Instructions

Garlic Butter

  • In a bowl, add softened butter, garlic and mix until full incorporated. Set aside.

Meatballs

  • In a bowl, add all the ingredients listed under “Mini Meatballs,” except for the olive oil. Mix thoroughly until full combined.
  • Grab a teaspoon of the meat mixture and roll in between your hands until it forms a smooth ball. I used a teaspoon scooper that made the job even easier.
  • Continue to do this until all the meat is gone. You should get 30-40 mini meatballs.
  • Add the mini meatballs to a pan over medium heat with some olive oil and cook until golden brown.
  • Once golden, add in your favorite tomato sauce or add in all ingredients listed under “tomato Sauce.” Cook until the meatballs are tender and the sauce has thickened and set aside to cool down. About 15 minutes.
  • Roll out the puff pastry and cut into 3 inch wide strips. You should be able to get 8 strips from two rolls.
  • On one end of the puff pastry, lay down a slice of mozzarella cheese, followed by the cooled mini meatballs and top with another slice of mozzarella cheese.
  • Make sure to leave room around the edges.
  • Fold over the empty side and using a fork, crimp the edges to seal completely.
  • Transfer to a parchment lined baking sheet and make 3 cuts across the tops to allow air to pass through.
  • Brush on garlic butter and top with a sprinkle of parmesan cheese and place in a preheated oven at 425F.
  • Bake for 15-16 minutes until cooked through and golden brown.
  • Once cooked and fresh out the oven, brush on the garlic butter, another sprinkle of parmesan cheese and dried parsley.
  • Enjoy!

Video