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. . .
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 every.single.one.
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.
- 1 box (17.3 oz) frozen puff pastry sheets, thawed
- 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
- 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
- Pre-heat your oven to 400 degrees F.
- In a large bowl, mix together the ground beef, egg, breadcrumbs, parsley, dijon mustard, garlic, salt and pepper.
- Form into small meatballs, about 2-3 teaspoons in size. Set aside.
- Roughly chop the mushrooms and shallot and place in your food processor. Pulse for about 30-45 seconds until it forms into a paste.
- Transfer to a skillet set over medium heat and cook out any moisture in the pureed mushrooms - about 5-7 minutes.
- 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.
- 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.
- Gather up the sides around the meatball and pinch the top together.
- Continue with remaining puff pastry & meatballs.
- Place on a baking sheet lined with parchment paper and brush with egg wash.
- Bake for 20-25 minutes until the pastry is puffed and golden brown.
- Let cool for 5 minutes before serving.
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!
Oh my gosh, this is such a fun idea! I must make these. Stat.
This is pretty much the best idea everrr! OMG little nuggets of goodness!
I love anything bit sized! these sound awesome!
This is crazy good!! Genius!
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.
This is adorable! I love it 🙂 High class party food, I am going to have to remember this!
Oh, hell yeah! My non-football watching brain has already concluded that these will be yummy in my tummy and eating them will make it bearable to watch the game. 🙂
This is a very clever and innovative idea, love it.
These are great! Pinned them!
I’ve always wanted to attempt beef wellington, but I don’t want to destroy a perfectly good steak. I think I shall start with these meatball wellington. That is a genius idea!
Oh, I am sooooo making these! Boom! My husband and daughter will love them! Not to mention me too!