Meatball Wellingtons

Contributed By: Terry Borden


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.

Helpful Hints:

Time: 50 minutes
Yield: 9 servings

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