Meatball Hot Pockets


Meatballs, Gravy and Hot Pockets


Slow Cooker Gravy (AKA Sunday Gravy, Sauce, Ragu, etc.)

  • 3 tablespoon olive oil
  • 1/2 small onion, chopped
  • 1 roasted, peeled, and seeded cubanelle or red pepper, chopped
  • 3 cloves garlic, minced
  • 1/8 teaspoon red pepper flakes (double for extra heat, if desired)
  • kosher salt and fresh ground pepper, to taste
  • 1/4 cup red wine
  • 3 cans tomato purée
  • 3 cans tomato paste
  • 4 leaves basil, chopped
  • 1 twig’s oregano leaves, pulled
In an 8 quart slow cooker set to low, drop olive oil, onion, roasted pepper, garlic, red pepper flakes, and a generous sprinkling of salt and pepper in bottom and stir.  Cover and let that cook for 2-3 hours.   Add wine and stir, simmer covered for 1 more hour.   Add tomato purée, paste and herbs and increase heat to high.  Salt and pepper to taste.  Add meatballs, cover and simmer for 2 – 3 hours more.


Homemade bread crumbs

note: you may use store bought, if desired for the meatballs

  • 8 slices of day-old Italian bread,  crusts removed and soaked in water
  • 3 cloves of garlic, minced
  • 1 cup parmesan cheese, grated
  • 1 tablespoon basil
  • salt and pepper to taste


Soak bread in water and squeeze to remove excess, place in small bowl and add remaining ingredients.  Mix thoroughly.


  • Olive oil, for frying
  • 1 pound ground beef, room temperature
  • 1 pound ground pork, room temperature
  • 2 cloves garlic, minced
  • 2 eggs, room temperature and lightly beaten
  • 1 cup homemade Italian breadcrumbs (above) or store bought Italian breadcrumbs
  • 1/2 cup gravy (above)
  • 2 tbsp. Italian parsley, chopped
  • salt and pepper to taste


Place large frying  pan over medium-high heat, add about a half inch of olive oil to preheat.  In a large bowl, mix remaining ingredients until well incorporated. Take a small patty of meat and place on microwaveable plate and heat for 30 seconds.  Add salt and pepper to meat mixture according to taste.  Mix thoroughly again and then form into palm-sized balls.  Drop into preheated frying pan and turn to brown on all sides.

Place into slow cooker, in with gravy and simmer for at least one hour before serving.  Bring leftover meatballs to room temperature before storing in refrigerator overnight.

Dough (you may use store bought or pizzeria pizza dough for meatball pockets):

  • 4 1/2 cups unbleached high-gluten, bread, or all-purpose flour plus more for dusting
  • 1 3/4 teaspoons salt
  • 1 teaspoon instant yeast
  • 1/4 cup olive oil
  • 1 3/4 cups water, cold
Whisk together flour, salt, yeast.  Add water and mix thoroughly for five minutes until sticky, smooth and elastic.  On floured surface, knead for fifteen minutes, then divide into 6 pieces, form into balls and coat in olive oil.  Store balls 1-3 nights in well oiled containers in refrigerator or in freezer for up to three months.
Day Two:  Meatball Pockets
Serves 4
  • Butter and olive oil, for pan and for brushing
  • Dough (above)
  • Meatballs simmered in gravy (above)


Preheat oven to 400 degrees Fahreneheit and butter a baking sheet then drizzle olive oil over butter where meatball pockets will go.  Remove two dough balls from refrigerator or freezer and bring to room temperature.  Roll out onto floured surface and place three gravy coated meatballs in center of dough.  Fold edges over in thirds and seal ends by pressing with fingers.  Poke a hold with a wooden skewer in top of pocket.  Brush outside of unbaked pocket with butter or olive oil and place on prepared baking sheet.  Repeat with remaining room temperature dough.  Place baking sheet in preheated oven and bake until pockets are golden brown, about twenty minutes.


Note: Make gravy first, then meatballs and make dough at least one day (maximum three days) prior to use or store bought.


Adapted from Sources:  Dough Meatballs and Gravy

07 September, 2011

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19 thoughts on “Meatball Hot Pockets

  1. What awesome man food for your little dude! I bet he fells like such a big kid now! Not to mention – it looks like he scored a tasty treat out of the deal!

  2. My guys would surely approve! Yup, they are all about the meat…the more the merrier. And with a big chunk of carbs would gild the lily. So meatball pockets is a double score! Thanks for the idea…and SO yummy with your Sunday gravy~

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