Meatball Wellington

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Have you ever wanted to make beef wellington but didn’t want to go through the expense and time and not have it come out perfectly?  What if I told you there was a way to enjoy this dish in little bite sized pieces at half the price and time? 

What if I told you this method was even better than the original because they are. . . wait for it. . .


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That’s correct you crazy kids (or am I the crazy one?), I made meatball wellington and it is the most delicious little perfect nibble of meatball you can put in your mouth (that’s what she said!!!  🙂 ) 

I’m sorry, I can’t help myself here.  We loved my first test batch of these so much, that hubs and I didn’t even wait for them to cool before eating 

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It’s also dawned on my non-football watching brain that this right here is the perfect Superbowl food.  Elevate your party just a little bit with meatballs, wrapped in proscuitto, wrapped in mushroom pate, wrapped in puff pastry.  

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Meatball Wellington
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  • 1 box (17.3 oz) frozen puff pastry sheets, thawed
  • For the meatballs:
  • 1lb ground beef
  • 1 large egg
  • 1/4 cup unseasoned breadcrumbs
  • 2 tablespoons chopped parsley
  • 1 tablespoon dijon mustard
  • 1 large garlic clove, finely minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the mushroom pate:
  • 8ozs white button mushrooms, cleaned, stems removed
  • 1 shallot
  • 4ozs proscuiotto, cut into 1/2 inch pieces
  • 1 large egg, beaten with 1 tablespoon water


  1. Pre-heat your oven to 400 degrees F.
  2. For the meatballs:
  3. In a large bowl, mix together the ground beef, egg, breadcrumbs, parsley, dijon mustard, garlic, salt and pepper.
  4. Form into small meatballs, about 2-3 teaspoons in size. Set aside.
  5. For the mushroom pate:
  6. Roughly chop the mushrooms and shallot and place in your food processor. Pulse for about 30-45 seconds until it forms into a paste.
  7. Transfer to a skillet set over medium heat and cook out any moisture in the pureed mushrooms - about 5-7 minutes.
  8. To assemble:
  9. Roll the puff pastry out until it is between 1/8 and 1/4 inch thick. With a round cookie cutter, cut out 2 inch wide rounds and side aside.
  10. Place 1/4 teaspoon of the mushroom pate on the bottom of the puff pastry round and leave a small border on the side, then top with a piece of proscuiotto and finally a meatball.
  11. Gather up the sides around the meatball and pinch the top together.
  12. Continue with remaining puff pastry & meatballs.
  13. Place on a baking sheet lined with parchment paper and brush with egg wash.
  14. Bake for 20-25 minutes until the pastry is puffed and golden brown.
  15. Let cool for 5 minutes before serving.
Recipe Type: Appetizer, Snack

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12 thoughts on “Meatball Wellington

  1. Lexan

    Outstanding idea! I can’t wait to try it for the game this weekend. One of my best Ah-ha moments was turning my grandfather’s unbelievable stuffed cabbage recipe into a soup. All the flavor, all the nutrition, no standing for hours rolling little rolls.
    Brava, chica! You’ve done it again!

  2. Nancy @ gottagetbaked

    Holy sweet mother of mercy – this is the most brilliant thing I’ve seen in a long time. Susan, you are a culinary wizard! You’ve taken one delicious thing after another and wrapped them all together into one heavenly bite. I’m trying these for sure.


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