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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Meatball Empanadas
...in your mind.
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Meatball Empanadas

Meatball Empanadas

Makes 4

Ingredients

  • 1 cup ricotta cheese
  • 1/3 cup frozen spinach, defrosted and squeezed of excess water
  • 1/4 teaspoon garlic powder
  • Kosher salt & pepper
  • Olive oil
  • 16 frozen fully cooked meatballs, defrosted and cut in half
  • Refrigerated pie dough, from the dairy aisle
  • 1/2 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 450
  2. Combine ricotta, spinach, garlic powder, salt & pepper to taste and 1 tablespoon olive oil in a small bowl - mix well and set aside
  3. Roll pie out just enough so you can cut out four, 5 inch circles
  4. On 1/2 of each circle (staying away from the edges), put some of the ricotta mixture, 8 meatball halves and some of the mozzarella
  5. Fold the top over and fold edges to seal, brush top lightly with oil, and poke a couple small holes in the tops
  6. Place on parchment and bake until golden brown
  7. ‍