Meatball Wellington
Meatballs wrapped in puff pastry, inspired by beef wellington! A parsley mushroom paste adds so much flavor to these amazing meatballs! The mozzarella stuffed inside the meatballs makes them extra special!
The inspiration for this recipe
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! The first time I made this, I did one long meatball log so it would look more like a beef wellington, but revisiting it recently, I wanted to do individually wrapped. I also served it with pasta so it was more of a main dish, but it would still be great as an app!
Make the mushroom paste first
I made a mushroom paste similar to duxelles which is traditionally in a beef wellington. Mushroom, shallot, parsley, garlic, oil, salt and pepper. Blend it up to a paste!
Add some butter to a pan and cook the paste down for about 20 minutes.
Make the meatballs
I like to make meatballs with beef and turkey, but you could do beef and pork, or any meat mixture you like! The remaining ingredients are parsley, egg, milk, garlic, breadcrumbs, parmesan cheese, salt, pepper, and crushed red pepper.
Wrap the meatball mixture around a chunk of mozzarella. I made these meatballs a bit bigger than my normal meatballs, and the cheese made them even bigger.
Form the meatball wellington
Roll out the puff pastry and cut it into quarters. I also rounded some of the edges, this helps make the bottom of the meatball wellington have less layers of dough. Broil the meatballs one one side first.
Mushroom parsley paste first, then add the meatball and wrap it up!
Brush garlic butter on the meatball wellington
Typically you would put an egg wash on the puff pastry. I decided to mix some butter and garlic into the egg wash to make the pastry feel like garlic bread.
Bake the metball wellington
After you brush on the topping, put the meatball wellingtons into the oven at 450. Bake about 20 minutes until golden brown and crispy!
Serving the metball wellington
I served mine with pasta this time, but they would be a great appetizer too! So good!
The cheese in the center was oozing out just perfectly! Sometimes cheese can overcook and melt out before you slice into it.
Twists on this meatball wellington
I made these meatballs a bit bigger than I normally would. You can do a smaller one if you wanted, and it might be a better size for an appetizer! You could also fill this with your favorite meatball recipe, and could switch up the cheese if you wanted. When I first made these meatball wellingtons, I used a tomato paste instead of a mushroom paste and that was good too!
If you love meatballs like me, check out my jerk meatball and plantain melt, this meatball parm soup with garlic knots, or this tasty meatball risotto wrap!
Meatball Wellington
Equipment
Ingredients
Mushroom paste
- 8 ounces mushrooms
- 1 shallot
- 1 cup parsley
- 3 cloves garlic
- 1 tablespoon olive oil
- salt and pepper
- 2 tablespoons butter
Meatballs
- 1/2 pound ground beef 85% lean
- 1/2 pound ground turkey you could use pork instead
- 1/4 cup chopped parsley
- 1 egg
- 2 tablespoons milk
- 2 cloves garlic grated
- 1/2 cup breadcrumbs
- 1 cup grated parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (or to taste)
- 4 ounces mozzarella cheese cut into 8 small cubes
Finish
- flour
- 1 package puff pastry (2 sheets)
- 1 egg
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon red pepper flakes
Instructions
Mushroom paste
- Add all the mushroom paste ingredients – except the butter – to a food processor. Process until everything is in very small pieces.
- Add to a pan with the butter and cook on medium low heat for about 20 minutes, stirring often, until it is cooked down into a paste.
Meatballs
- Mix all the meatball ingredients – except the cheese – in a large bowl and stir together . Use your hand to really make sure it is all fully mixed.
- Preheat broiler to high.
- Grab a cube of mozzarella and form a large meatball around it in your hand. Repeat, making 8 large meatballs. Place them on a baking sheet.
- Broil on high for about 8 minutes until the tops of the meatballs are very browned.
Form the wellingtons
- Preheat oven to 400
- Prepare a baking sheet with cooking spray or oil, and some parchment paper.
- Roll out one of the pastry sheets and cut it into quarters. Round two of the edges. Spread some of the cooked and cooled mushroom paste onto the pastry, then top with a meatball, browned part down. Fold the edges up around the meatball and press to seal at the top. Flip it over and place it seam side down on the pan.
- In a small bowl, mix the egg with the butter, garlic powder, oregano, red pepper flakes, and a pinch of salt.
- Poke a few holes in the tops of the pastry to let steam escape. Brush the egg mixture over the pastry.
- Bake about 20 minutes until the crust is golden brown.
- Allow to cool for 5 minutes, then serve.
That looks delicious! I will try that out for sure.
Damn you’re good. Wow.
I made these for a shower last night, they were really good!
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.
This looks great. The blog is great. I couldn’t tell how many times I have found good recipe here.
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 ……….