Delectable & Delicious Meatball Wellington
This recipe happened when our meatball recipe met puff pastry
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.