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.