Meatball Wellington

Wrapped in cheese and puff pastry, these meatballs are crispy, bite-sized deliciousness.


  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1/2 cup onion, minced
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • Thawed puff pastry, cut into 4-inch squares
  • 2 cups shredded mozzarella
  • 1 egg, beaten
  • Tomato sauce, for serving
  • Fresh basil, for garnish
  • Grated Parmesan, for garnish


  1. In a large mixing bowl, combine ground beef, breadcrumbs, egg, salt and pepper, minced onion, garlic cloves, and chopped parsley. Shape into small balls (about 1 1/2 inches in diameter).
  2. Place meatballs on a parchment-lined baking sheet. Broil for 7 to 10 minutes. Set aside until cool enough to handle.
  3. Preheat oven to 400 degrees.
  4. Flour your work surface. Place puff pastry squares onto surface.
  5. Add a heaping tablespoon of shredded mozzarella onto center of pastry square. Place meatball on top of the cheese.
  6. Wrap puff pastry around meatball. Place on parchment-lined baking sheet, seam side down. Brush with egg wash.
  7. Bake for 25 minutes.
  8. Serve atop tomato sauce, and garnish with basil and Parmesan.