Homemade Hot Pockets (Meatball)

Who needs a store-bought hot pocket when you can make them this tasty and easy? It begins with an easy no-knead dough which I use on a weekly basis for all our homemade bread products. This is one of those versatile pockets you can use for any favorite meat or utilize leftover meat. I’m using homemade frozen meatballs, which I’ve made in advance and thawed.

After I’ve mixed my dough and it’s risen for 2 hours, I divide into two portions. I roll one portion out into a 9×13 rectangle right onto my lightly floured baking stone. I dust the dough with flour as I’m rolling/pressing into the rectangle.

Don’t let the dough rise frighten you. It only requires 5 minutes to mix 5 ingredients and sits on the counter for 2 hours or more and refrigerates up to a week for your homemade bread products.

I cut rectangle horizontally in the middle and then I cut  about 4 vertical strips. I could have been five (sorry I didn’t take the entire picture).

The fun part is adding whatever toppings you choose. I used speedy pizza sauce, two meatballs and a spoonful of ricotta on each strip. You only add filling on one side because the other side folds over and gets pinched by fork tines.

Fold one side of the strip over and flour a fork and press with the end to close.

My pockets are baked at 450 for about 15-20 minutes until they are lightly browned on top.


In retrospect, I might cut the meatballs into thirds or fourths with kitchen shears for the filling and dot with the ricotta. They are moist and super delicious with a salad. These are completely freezer friendly after they’ve cooled completely on a wire rack. You can place inside a gallons size freezer bag and pack these for lunches. It’s worth doubling this recipe with your favorite filling.

I’m including the basic dough recipe only for your convenience. Please check out other homemade bread items I make with this versatile dough and see a complete tutorial in my Artisan Dough 101 post if you have specific concerns about the stickiness/dryness. Yeast products vary by the weather and the type of flour used. This dough works well on the stickier side and dust with flour as needed.

Canola Oil Artisan Bread Dough


  • 3 1/2 cups warm water
  • 1/2 cup canola oil
  • 3 1/2 cups white whole wheat flour (we like King Arthur) and 3 1/2 cups unbleached all-purpose flour OR 7 cups Eagle Mills flour (we buy ours from Ingles)
  • 1 tablespoon kosher salt
  • 1 1/2 tablespoon yeast


  1. Pour water and oil into a plastic shoe box.
  2. Add the rest of the ingredients and stir until there are no dry patches.
  3. Place the lid on the box and allow it to set in microwave for 2 hours.
  4. Store in the refrigerator up to a week until ready to use.
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What’s your favorite hot pocket flavor?

This is linked to Life as Mom’s dairy recipe exchange and Tasty Tuesday




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