Craving a cheesy, crispy, and satisfying snack? These Vegan Meatball & Mozzarella Hot Pockets are the perfect plant-based alternative to the classic frozen favorite! Filled with savory vegan meatballs, gooey dairy-free mozzarella, and rich marinara sauce, these hand-held pockets are easy to make and incredibly delicious.
Perfect for meal prep, lunchboxes, or a cozy snack, these hot pockets are made with simple ingredients and can be customized to suit your preferences. Whether you bake or air-fry them, you’ll get a golden, crispy crust with a flavorful, melty filling that will have you coming back for more!
Why You Will Love Making This Recipe
1. Easy & Convenient
Make a batch ahead of time and freeze them for quick, satisfying meals on the go.
2. Cheesy & Flavorful
The combination of marinara, vegan mozzarella, and hearty meatballs creates an incredibly delicious bite every time.
3. Healthier Than Store-Bought
These homemade hot pockets are free from preservatives and use wholesome, plant-based ingredients.
4. Customizable
Switch up the fillings—add mushrooms, spinach, or even roasted peppers for a unique twist.
5. Kid-Friendly & Perfect for Sharing
Everyone, including picky eaters, will love these crunchy, cheesy pockets!
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour (or whole wheat flour)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- ¾ cup warm water
- 2 tablespoons olive oil
For the Filling:
- 1 cup vegan meatballs, cooked and crumbled
- ¾ cup vegan mozzarella cheese
- ½ cup marinara sauce
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
For Brushing:
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
Equipment Used
- Mixing bowls
- Rolling pin
- Baking sheet or air fryer
- Pastry brush
- Knife or pizza cutter
Directions & Instructions
1. Prepare the Dough
- In a large bowl, whisk together flour, salt, sugar, and baking powder.
- Add warm water and olive oil, then mix until a dough forms.
- Knead for about 5 minutes until smooth, then cover and let rest for 10 minutes.
2. Prepare the Filling
- Cook and crumble the vegan meatballs.
- In a bowl, mix meatballs, vegan mozzarella, marinara sauce, Italian seasoning, and red pepper flakes.
3. Assemble the Hot Pockets
- Roll out the dough and cut into 4-6 rectangles.
- Place a spoonful of filling in the center of each piece.
- Fold over the dough and press the edges closed with a fork.
4. Bake or Air Fry
- Preheat oven to 375°F (190°C) or air fryer to 360°F (180°C).
- Brush pockets with olive oil and garlic powder mix.
- Bake for 18-20 minutes (or air-fry for 12-15 minutes) until golden brown.
Nutritional Information
Each Vegan Meatball & Mozzarella Hot Pocket provides:
- Calories: ~250 per pocket
- Protein: ~8g
- Fiber: ~3g
- Healthy Fats: From olive oil and dairy-free cheese
- Rich in Plant-Based Ingredients: A great alternative to processed frozen snacks
This recipe is vegan, dairy-free, and can be made gluten-free with GF flour.
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Spicy Version: Add sriracha or extra red pepper flakes to the filling.
- Cheesy Option: Use a mix of vegan cheddar and mozzarella.
- Gluten-Free Alternative: Swap in gluten-free flour.
- Add More Veggies: Include mushrooms, spinach, or roasted peppers.
Frequently Asked Questions
Can I freeze these hot pockets?
Yes! Store uncooked pockets in the freezer for up to 3 months. Bake straight from frozen, adding a few extra minutes.
What’s the best way to reheat them?
Reheat in an oven at 350°F (175°C) for 5-7 minutes or in an air fryer for 3-5 minutes.
Can I use store-bought dough?
Absolutely! Store-bought pizza dough or puff pastry works great for a quick version.
Are there other sauce options?
Try pesto, BBQ sauce, or a garlic butter dip for extra flavor.
Pro Tips By Lyndy
- Seal the edges well to prevent leaks during baking.
- Brush with garlic oil for an extra golden and crispy crust.
- Let them cool slightly before eating to avoid burning your mouth!
- Experiment with fillings—vegan sausage, mushrooms, or even buffalo tofu make great swaps.
- Make mini versions for bite-sized party snacks!
Serving Suggestions
- Serve with warm marinara sauce for dipping.
- Enjoy with a side salad or roasted veggies.
- Pair with a refreshing lemonade or iced tea.
- Add a side of vegan ranch or garlic aioli for extra flavor.
Vegan Meatball & Mozzarella Hot Pockets : A Comforting Plant-Based Snack
Craving a cheesy, crispy, and satisfying snack? These Vegan Meatball & Mozzarella Hot Pockets are the perfect plant-based alternative to the classic frozen favorite! Filled with savory vegan meatballs, gooey dairy-free mozzarella, and rich marinara sauce, these hand-held pockets are easy to make and incredibly delicious.
- Mixing bowls
- Rolling pin
- Baking sheet or air fryer
- Pastry brush
- Knife or pizza cutter
For the Dough:
- 2 ½ cups all-purpose flour (or whole wheat flour)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- ¾ cup warm water
- 2 tablespoons olive oil
For the Filling:
- 1 cup vegan meatballs (cooked and crumbled)
- ¾ cup vegan mozzarella cheese
- ½ cup marinara sauce
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
For Brushing:
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Prepare the Dough
- In a large bowl, whisk together flour, salt, sugar, and baking powder.
- Add warm water and olive oil, then mix until a dough forms.
- Knead for about 5 minutes until smooth, then cover and let rest for 10 minutes.
- Prepare the Filling
- Cook and crumble the vegan meatballs.
- In a bowl, mix meatballs, vegan mozzarella, marinara sauce, Italian seasoning, and red pepper flakes.
- Assemble the Hot Pockets
- Roll out the dough and cut into 4-6 rectangles.
- Place a spoonful of filling in the center of each piece.
- Fold over the dough and press the edges closed with a fork.
- Bake or Air Fry
- Preheat oven to 375°F (190°C) or air fryer to 360°F (180°C).
- Brush pockets with olive oil and garlic powder mix.
- Bake for 18-20 minutes (or air-fry for 12-15 minutes) until golden brown.
Seal the edges well to prevent leaks during baking.
Brush with garlic oil for an extra golden and crispy crust.
Let them cool slightly before eating to avoid burning your mouth!