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
1 Preheat the oven to 400 degrees F.
2 Add 1 tablespoon olive oil to a medium skillet over medium heat.
3 Add the onions and cook until softened, about 3-5 minutes.
4 Add the garlic and cook until fragrant, about 1 minute.
5 Add the Italian sausage to a large mixing bowl.
6 Add the cooked onion and garlic, egg yolk, breadcrumbs, parmesan cheese, basil, parsley, oregano, salt, and pepper to the Italian sausage, mixing it together.
7 Form the meat mixture into 9 meatballs, stuffing each meatball with a mozzarella ball.
8 In a large skillet over medium-high heat, add 2 tablespoons of olive oil.
9 Add the meatballs and sear until browned all over, about 2 to 3 minutes per side.
10 Remove the meatballs and let them drain on a paper-towel-lined plate.
11 Sprinkle flour on a large sheet of parchment paper and place the puff pastry on top of it.
12 Use a rolling pin to roll the puff pastry into a thin layer.
13 Slice the pastry into thirds in both directions, leaving you with 9 squares.
14 Wrap each meatball in a square of puff pastry, tucking the pastry under the ball.
15 Place the meatballs on a baking sheet.
16 Brush the balls with the egg white.
17 Bake the Meatball Wellingtons until golden brown and cooked through, about 20 to 25 minutes.
18 Serve hot.
Time: 50 minutes
Yield: 9 servings