Tender, juicy meatballs wrapped in puff pastry served with marinara sauce make a delicious main dish or appetizer to a dinner party. With only 3 ingredients you'll impress your family and friends with a simple, yet elegant Meatball Wellington!
Prep Time1 hourhr
Cook Time25 minutesmins
Total Time1 hourhr25 minutesmins
Course: Appetizer, beef, Dinner, Main Course, Main Dish
Cuisine: American, Italian
Keyword: beef, italian
Servings: 5
Calories: 293kcal
Ingredients
Carando® Fresh Italian-Style Meatballsor meatball of your choice
1sheetpuff pastry
Bertolli® Rustic Cut Marinara Sauceor tomato sauce of your choice
Bake meatballs at 350 for 20 mintues or until cooked through to 160 degrees F
Transfer meatballs to a paper towel lined plate and chill them in the refrigerator for 40 mintues.
While meatballs are chilling, remove 1 sheet of pastry from the freezer and allow it to thaw at room temerature.
Preheat oven to 400 degrees F
Place puff pastry on a lightly floured surface and lightly roll it out to make it roughly 12 by 16.
Cut puff pastry into 12 squares. Wrap each cooked/chilled meatball with 1 square of puff pastry. Brushing with beaten egg to seal the edges.
Place wrapped meatballs, seam side down on a baking pan that has been lined with parchment paper.
For the crispiest puff pastry, chill them in the freezer for 30 minutes prior to baking.
Brush with beaten egg and bake at 400 for 20 mintues or until golden brown.
Enjoy immeately with marinara sauce.
Video
Notes
For a mozzarella stuffed meatball wellington, cut cheese into 1/2 inch cubes (or a heaping tablespoon of grated) and stuff into the center of the meatballs PRIOR to baking. Make sure to fully enclose the cheese in the meat so that it doesn't leak.