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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

This recipe was prepared using the Braun MultiQuick 9 Hand blender and the food processor attachment, 1 ½ cup chopper attachment, and blending shaft.



  • ½ cup old fashioned oats
  • ¼ cup skim milk
  • ½ small onion
  • 2 cloves garlic
  • 1 tsp fresh rosemary or ½ teaspoon dried
  • 1 egg
  • 2 tsp yellow mustard or your favorite mustard
  • 1 lb ground beef

Sauce (makes about 4 cups):

  • 2 tbsp olive oil
  • 1 small onion, peeled and cut into 4 pieces
  • 2 cloves garlic, peeled
  • 28 oz can peeled plum tomatoes
  • 1 tsp sugar, optional
  • 8 fresh basil leaves
  • 24 oz whole wheat or regular pizza dough
  • ½ cup ricotta cheese, or to taste
  • ½ cup shredded mozzarella, or to taste

  1. Preheat oven to 350° F.  Prepare large baking sheet with sides with parchment paper, or lightly greased foil.
  2. Pour the oats into a small bowl and add the milk. Let sit.
  3. In Braun MQ9 food processor attachment with chopping blade, add the onion, garlic, rosemary, egg, mustard and then the oats soaked in milk. Attach blender and process until well combined.
  4. Add the meat and pulse until combined.  Form mixture into 24 meatballs evenly spaced on the baking sheet. Bake for 20 to 25 minutes or until cooked through. Once cooked, remove from oven and turn oven up to 425° F. Place meatballs on a plate. Replace parchment and foil.
  5. While meatballs are cooking, prepare tomato sauce. Using the 1 ½ cup chopper attachment, add the onion and garlic and finely chop.
  6. Heat 2 tablespoons olive oil in a medium-sized pot over medium heat. Add onion and garlic, turn heat down and cook stirring often for about 8 minutes until onions are caramelized but not brown. Add tomatoes, crushing slightly with a spoon. Bring to a boil, simmer for 12 minutes, stirring often. Once cooked, turn off heat. Attach blending shaft to blender and blend until sauce is smooth. Set aside.
  7. To make calzone. Divide dough into 24 1-ounce pieces. Roll each piece into a 3 ½ to 4-inch circle. Spread 1 teaspoon each ricotta and mozzarella cheese, or to taste, on one half of the dough. Cut meatball in half and lay it flat side down on the cheese. Fold the dough over into a half moon and seal with the tines of a fork. Place on prepared baking sheet. Repeat with the rest of the dough. Bake for about 15 minutes or until dough is cooked through and lightly browned. (Time may vary depending on the dough used.) Serve with warm tomato sauce. (Note: these can be prepared ahead of time and warmed up just before serving.)

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