Prepare to revolutionize your dinner game with a mouthwatering twist on two classic favorites! Imagine the rich, savory flavors of perfectly seasoned meatballs embraced by a golden, flaky puff pastry – this Ground Beef Wellington Meatball recipe is about to become your new obsession. Whether you're looking to impress dinner guests or treat yourself to a gourmet comfort meal, these elegant yet easy-to-make meatballs will transport your taste buds to culinary heaven with every single bite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1 cup mushrooms, finely chopped
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 1/2 cup breadcrumbs
- 1 egg
- 1 sheet puff pastry
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, finely chopped mushrooms, diced onion, minced garlic, breadcrumbs, and one egg. Season with salt and pepper, and mix thoroughly until all ingredients are well incorporated.
- Shape the meat mixture into 18-20 evenly sized meatballs, approximately
- 5 inches in diameter.
- Thaw the puff pastry sheet at room temperature for about 10 minutes. Carefully roll out the pastry and cut into small squares large enough to wrap each meatball completely.
- Wrap each meatball individually in a puff pastry square, pinching the edges to seal completely and ensure no filling escapes during baking.
- Prepare the egg wash by whisking the second egg in a small bowl. Brush each pastry-wrapped meatball with the egg wash to create a golden, shiny exterior.
- Place the wrapped meatballs on the prepared baking sheet, leaving space between each one to allow even cooking.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the meatballs reaches 160°F (71°C).
- Remove from oven and let rest for 5 minutes before serving to allow the juices to redistribute.
- Serve hot with a side of roasted vegetables or a light salad. Optional: Prepare a complementary dipping sauce like mustard or horseradish cream.
Tips
- Keep your meat mixture cold while preparing to help meatballs maintain their shape and prevent them from falling apart.
- Use a meat thermometer to ensure meatballs reach the perfect internal temperature of 160°F (71°C) for food safety and optimal juiciness.
- Don't overcrowd the baking sheet – leave space between meatballs to allow even heat circulation and achieve that perfect golden-brown pastry.
- For extra flavor, consider adding fresh herbs like thyme or parsley to your meat mixture.
- If the puff pastry becomes too soft while wrapping, refrigerate it for a few minutes to make handling easier.
- Let the meatballs rest for 5 minutes after baking to allow juices to redistribute, ensuring maximum tenderness and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 22g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 110mg
