Meatball Wellington

I am always looking for appetizer ideas, especially around New Years time, and at Christmas this year, my vegetarian aunt came up with this one. Why my vegetarian aunt thought of meatball wellington, I will never know, but who cares, it is a fantastic idea! Her idea was wrapping each meatball individually, but I thought that was too much work.  I made the meatballs into a mini meatloaf and wrapped it similar to an actual beef wellington which is normally made with a whole beef tenderloin. Instead of the mushroom paste normally between the meat and pastry crust, I made a tomato sauce that was super thick and pasty.

Making the pasty sauce, a recipe is below.

The meatball mixture laid out on the baking sheet with a slice of mozzarella in the middle.

Then it is rolled up. A nice surprise of cheese in the middle!

Browned under the broiler.

The pasty sauce is spread on the pastry.

Only a slight loss of filling.

So tasty!

These would make a perfect New Years app. You could make them and then bake at the persons house, or you could even make and bake ahead and just reheat at the party.

For the meatball mixture, check out my meatball post.

For the tomato sauce, I got some olive oil going, and added very small diced onion (about half of a medium onion). Cook for 3 minutes and add 5 cloves diced garlic. 1 minute later add a 12 oz can of tomato paste and cook for 2 minutes. Next, in goes a 16 oz can of diced tomatoes. Add some oregano and parm. Stir often and cook for about 15 minutes. This will be way more than you need. I took out about 5 large spoonfuls to use in the wellington, then added 1 more can of tomatoes and 1 can worth of water, mixed well and stored the sauce for later use with pasta.

Then I just put some of the meat mixture flat out on the pan, added a slice of mozzarella in the middle, and then rolled it up. Broil this on both sides for a few minutes to get a nice brown and to solidify it making it easier to handle.

Finally, roll out the puff pastry and lay some of your tomato sauce-paste in the center. Put the meatball log down and roll the pastry around it. Brush with an egg mixed with a splash of water and beaten.

Bake this at 400 for about 25 minutes or until it is nicely browned.  Cool for 10 minutes before cutting.


  1. This looks so wonderful! I made Beef Wellington a few months ago and I almost killed myself over the puff pastry–I’ve gotta try everything from scratch once, I guess. But I’d be willing to delve back in for this recipe. Man, this blog is so good.

  2. Hmm , Not really a wellington is it , More of a sort of sausage roll , No Duxelles , No inner layer of pancake ? , Tasty i am sure , Just not a Wellington ……….

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