Photo: Yunhee Kim; Styling: Lynn Miller
Prep Time
20 Mins
Cook Time
22 Mins
Serves 4

How to Make It

Step 1

Preheat oven to 425ºF. Mist a baking sheet with nonstick cooking spray. Combine ricotta, mozzarella and spinach in a bowl.

Step 2

Divide dough into four equal pieces and roll each piece into an 8-inch circle. Spoon 2 Tbsp. sauce in center of each dough round and spread over dough, leaving a 1-inch border. Divide cheese mixture among dough rounds and spread over tomato sauce. Top each dough round with meatball halves.

Step 3

Fold dough over filling to create half-moon shapes. Press edges to seal. Bake until golden, 18 to 22 minutes. Serve with remaining sauce for dipping.

Ratings & Reviews

yemektarifleri's Review

December 01, 2010
Very nice recipe, but the best meatball recipe on me:) Thank you anyway.

ChefMonkey's Review

January 05, 2013
Delicious! I loved these, though I could only eat half of one.