Recipe Background
Everything's going well with a plate of Meatball Wellingtons! Better than well, actually! Meatball Wellingtons combine the Italian comfort food classic with its meaty, savory goodness and wrap it in buttery, crispy puff pastry. They even have a melty mozzarella center! Meatball Wellingtons taste and feel special and are a perfect date night meal to share from the candlelit comfort of your table!
Everything's going well with a plate of Meatball Wellingtons! Better than well, actually! Meatball Wellingtons combine the Italian comfort food classic with its meaty, savory goodness and wrap it in buttery, crispy puff pastry. They even have a melty mozzarella center! Meatball Wellingtons taste and feel special and are a perfect date night meal to share from the candlelit comfort of your table!
Ingredients
- 3 tablespoons olive oil divided
- 1/2 cup onions diced
- 4 cloves garlic minced
- 1 pound Italian sausage
- 1 large egg with yolk and white divided
- 1/4 cup breadcrumbs
- 2 tablespoons parmesan cheese grated
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh Italian parsley chopped
- 1 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ounces fresh mozzarella balls
- flour for sprinkling work surface
- 1 sheet puff pastry dough
Directions
- Preheat the oven to 400 degrees F.
- Add 1 tablespoon olive oil to a medium skillet over medium heat.
- Add the onions and cook until softened, about 3-5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the Italian sausage to a large mixing bowl.
- Add the cooked onion and garlic, egg yolk, breadcrumbs, parmesan cheese, basil, parsley, oregano, salt, and pepper to the Italian sausage, mixing it together.
- Form the meat mixture into 9 meatballs, stuffing each meatball with a mozzarella ball.
- In a large skillet over medium-high heat, add 2 tablespoons of olive oil.
- Add the meatballs and sear until browned all over, about 2-3 minutes per side.
- Remove the meatballs and let them drain on a paper-towel-lined plate.
- Sprinkle flour on a large sheet of parchment paper and place the puff pastry on top of it.
- Use a rolling pin to roll the puff pastry into a thin layer.
- Slice the pastry into thirds in both directions, leaving you with 9 squares.
- Wrap each meatball in a square of puff pastry, tucking the pastry under the ball.
- Place the meatballs on a baking sheet.
- Brush the balls with the egg white.
- Bake the Meatball Wellingtons until golden brown and cooked through, about 20-25 minutes.
- Serve hot.
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