Calzone-style meatballs

Ingredients for 1 servings:

• 500 g flour, type 405
• 75 g sugar
• 75 g butter
• 1 egg(s)
• 150 ml milk
• 1 sachet of dry yeast
• 1 kg minced meat, mixed, seasoned
• 1 cup fried onions
• 4 tsp ajvar
• 1 pack of Sweet Chili Cream Cheese
• 2 onions
• 1 can of tomatoes, chopped
• some tomato paste
• 1 ball of mozzarella

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Meatballs in pastry, for approx. 16 pieces

First, prepare the dough. I always do this in the bread maker using the yeast dough program, but you can also do this differently; simply knead everything into a nice dough and let it rise for at least 90 minutes. Prepare the dough in the bread maker: Slowly dissolve the butter in warm milk, then pour it into the bread maker’s container. Add the yeast, sugar, egg, and finally the flour and start the program. In the meantime, put the minced meat, fried onions, ajvar, cream cheese, a little mustard, and a little tomato paste in a bowl and knead well. If you like, you can add an egg or some breadcrumbs, depending on your taste. Once the meat dough is well mixed, you can form the patties, ideally nice and flat. I use a hamburger press for this. Then heat water in a pot and let the formed patties stand in hot, but not boiling, water for about 5 minutes. After heating the meatballs in the pan, I fry them for about 3 minutes on each side, as otherwise they’ll still be too soft—but this isn’t necessary. Then, for the filling, either slice or dice the two onions. Fry them in a pan with a little oil and a pinch of sugar for a better flavor. Add the tomatoes and let some of the liquid evaporate, thickening with tomato paste if necessary. Slice the mozzarella. Once the dough has risen nicely, cut it into as many pieces as there are meatballs—I usually make 16. Then take a piece, roll it out, put a tablespoon of the sauce in the middle, place a slice of mozzarella on top, place the meatball on top, and fold all four ends closed to seal the dough. Place the calzone meatballs on a baking sheet lined with parchment paper, sprinkle with grated cheese, and bake for 20 minutes in a preheated oven at 175°C (350°F). A mixed salad with French dressing goes well with this. The dough was originally intended for a baked dish, but the recipe will probably work with pizza dough as well. It takes quite a bit of time, but the cooking effort is relatively simple, making it suitable for beginners.