About Our Delectable & Delicious Meatball Wellington Recipe
This is a recipe I’ve had rolling around in my head for about a year. My inspiration began developing while photographing a cookbook and specifically it’s Beef Wellington recipe. I enjoy working with pie crust and specifically making and eating pies. My creative side especially enjoys embellishing pies. Wrapping the main dish in puff pastry was particularly intriguing and how this Delectable & Delicious Meatball Wellington recipe developed.
Meatloaf or Meatball Wellington
My next dilemma; should I apply puff pastry to our Semi-Homemade Meatloaf or adapt it to a new recipe using our delicious meatball recipe. The latter won out and it instantly became one of our fav’s. Of course, I’m sure there is another recipe developing for Meatloaf Wellington, lol!
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Make it your Own
This is our basic meatball recipe and it can be adjusted and modified in numerous ways. We’ve used lean ground beef, but you could add a good Italian sausage to the mix. The additional seasonings and flavors would enhance and complement our ingredients.
We’ve used Italian style bread crumbs, you could substitute them for another flavor or crumble up some delicious crackers instead.
I plan to mix the shredded mozzarella cheese before rolling the mix into meatballs. Then add a slice of pepper jack cheese between the puff pastry and broiled meatball, then rolling the pastry up and around. A caveat to using shredded mozzarella; one could use a marinated mozzarella ball, or cut a small chunk of string cheese and shape the meatballs around either. Oh my, the many possibilities.
Puff Pastry
I love Puff Pastry! It’s easy to use and very forgiving. I keep mine frozen until I plan to use it. Simply transfer it from the freezer to the refrigerator the night before you plan to use it. By morning, it’ll be thawed and ready to use. A little tip; use a rolling pin to flatten the folds created during packaging. Here I’ve used it as part of our main course, but you could easily spiral it around a small handful of asparagus prior to baking it. So good!
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Plan, Snipped or Embellished
For this post and “Foto” shoot, I made them in all three ways. My fav is the embellished option. Dave and our family love my sugar cookies and how I decorate with royal icing. As a result, I have cookie cutters in all shapes and sizes. I used my smallest flower-shaped cookie cutter to embellish some of the Meatball Wellington’s. Although, I’d probably apply smaller round flower centers.
I also used my kitchen scissors to snip an “X” into the pastry. Here again, there are simple variations one could apply. Instead, use a knife to make 5 small slits around and near the top of each wellington. Very similar to slicing slits in a pie.
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With or Without Pasta
Options, lovely options! Don’t you just love variations? I sure do and why not try with and without pasta. For our “Foto” shoot I spooned several spoonfuls of Spaghetti Sauce onto a plate, garnish with cheese and basil then placed one of our Delectable and Delicious Meatball Wellingtons on top. A spoonful a sauce could be drizzled over the top, as well.
I also prepared a Spaghettini pasta and our delicious Semi-Homemade Spaghetti Sauce Recipe for another variation. After the sauce and spaghettini have been mixed together, use a fork to turn the spaghettini around, move it to a plate, top with a Meatball Wellington, and garnish with fresh basil leaves. This simple technique kicks up the visual presentation to an entirely new level of sophistication. Our Vodka Pasta Sauce would be delicious with this, too!
Photography
Delectable & Delicious Meatball Wellington
Ingredients
- 1 lb Extra Lean Ground Beef
- 1 box Thawed puff pastry
- 3/4 cup Italian bread crumbs
- 2 Eggs, one for meatballs & one for eggwash
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 3/4 cup Onion, Minced
- 1/4 cup Fresh Parsley, chopped
- 3-4 leaves Basil leaves, chopped for garnish
- 2 cups Mozzarella, shreaded
- 3 Cloves Garlic, minced
- 1/4 cup Parmesan cheese, grated for garnish
- Your favorite spaghetti sauce.
Instructions
- In a large bowl, combine ground beef, bread crumbs, one egg, salt, pepper, minced onion, minced garlic cloves, and chopped parsley.
- Shape into 1-1/2" balls.
- Set each formed meatball onto a parchment paper-lined baking sheet.
- Broil 7-10 minutes. Set aside to cool to touch.
- Pre-heat oven to 400 degrees.
- Flour work surface and place puff pastry onto it. Using a rolling pin to smooth and flatten folds in puff pastry.
- Using a knife or pizza cutter, cut each puff pastry sheet into approximately 4" squares.
- Once the meatballs have cooled, begin forming the puff pastry around meatballs.
- Lay one square of puff pastry down on your work surface, add a heaping tablespoon of shredded mozzarella cheese onto the center of the puff pastry.
- Next place one meatball on top of puff pastry square and cheese. Fold the puff pastry up and around meatball-making sure the puff pastry is sealed completely.
- Place each puff pastry onto a parchment paper-lined baking sheet, seam side down.
- After all of the meatballs have been wrapped in puff pastry and arranged onto a baking sheet. Make a simple egg wash using one beaten egg. Brush each Meatball Wellington with egg wash.
- Bake in 400 degree preheated oven for 25 minutes and until the have a golden tone.
- Serve on top of your favorite spaghetti sauce, garnish with basil and cheese. Try it with our Semi-Homemade Spaghetti Sauce Recipe or our delicious Vodka Pasta Sauce.
- This is also delicious on top of a swirled bed of spaghetti.
Final Thoughts on Our Delectable & Delicious Meatball Wellington
No matter how you prepare this recipe, it’s sure to delight your family and friends. It could easily be a budget-friendly holiday meal. I hope you’ll give this recipe a try, you’re sure to enjoy it!
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