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Meatball Wellington
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Meatball Wellington

A meatball stuffed with mozzarella, coated in a mushroom paste, and wrapped in pastry dough to mimic beef wellington.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Main Course
Cuisine: American, British, Italian
Keyword: Baking, Mash-Up, stuffed
Servings: 8 meatball wellingtons
Calories: 495kcal

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.

Nutrition

Calories: 495kcal | Carbohydrates: 24g | Protein: 25g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 541mg | Potassium: 421mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1320IU | Vitamin C: 14mg | Calcium: 239mg | Iron: 3mg