Kick up your meatball recipe game with Mozzarella Stuffed Meatball Wellington, juicy meatballs filled with cheese, wrapped in puff pastry and baked! A winning combination for a meal with pasta, or an incredible appetizer!

puff pastry wrapped meatballs on plate topped with shredded parmesan cheese

Table of contents

Ever since my husband Kurt came into my life in 2015, he’s given me some great recipe ideas, including this one for Meatball Wellington. Inspired by the classic Beef Wellington, this recipe combines juicy, flavorful Italian sausage meatballs, filled with mozzarella cheese, wrapped up in buttery, flaky puff pastry dough.

Just like the classic dish, this recipe is incredibly flavorful. But unlike traditional beef wellington, these meatballs are super easy to make!

Meatball Wellington can be served as an impressive dinner appetizer or party hors d’oeuvre. They can also be served as a serious game changer when it comes to the standard spaghetti and meatball recipe!

baked puff pastry wrapped meatball cut in half on plate with spaghetti and red sauce

Step by step instructions

  1. Assemble the meatballs.
    • Saute diced onion and garlic in olive oil on the stove.
    • In a large mixing bowl, combine Italian sausage with the cooked onion and garlic. Add egg yolk, breadcrumbs, parmesan cheese, basil, parsley, oregano, salt and black pepper.
    • Form into 9 large meatballs, filling each with one mozzarella ball.
  2. Sear the meatballs.
    • Add olive oil to a large skillet on the stove over medium-high heat.
    • Add the meatballs and sear for 2-3 minutes per side.
    • Remove from the heat and pat each meatball with a paper towel to remove the grease.
  3. Wrap the meatballs in puff pastry.
    • Roll a sheet of puff pastry dough into a thin layer on a sheet of parchment paper.
    • Slice the puff pastry in thirds in both directions, forming 9 squares.
    • Wrap each meatball in a square of puff pastry, tucking the puff pastry under the meatball.
  4. Bake the meatballs.
    • Place the meatballs on a baking sheet and brush with whisked egg white.
    • Place in a 400 degree F oven and bake for 20-25 minutes.
Puff Pastry Wrapped Meatballs on plate with spaghetti and marinara sauce

How to serve them

If serving these as an appetizer, I’d recommend some marinara sauce on the side for dipping. As an entree, they’re perfect with spaghetti tossed in marinara sauce!

meatball wellington cut in half on plate

More meatball recipes

Don’t miss these other delicious meatball recipes!

Slow Cooker Swedish Meatballs

Beef Baked Meatballs with Red Wine BBQ Sauce

Greek Meatballs with Tzatziki Sauce

Cheesy Bacon Wrapped Meatballs

Sweet and Spicy Meatballs with Honey Mustard Buffalo Sauce

Italian Meatballs

And be sure to check out other “Kurt inspired” recipes including his famous Pan Pizza Recipe, Chilaquiles and Three Cheese Manicotti with Italian Sausage Marinara.

Mozzarella Stuffed Meatball Wellington Recipe
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Mozzarella Stuffed Meatball Wellington

Kick up your meatball recipe game with Mozzarella Stuffed Meatball Wellington, juicy meatballs filled with cheese, wrapped in puff pastry & baked!
Servings: 9 meatballs
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Author: Whitney Bond
Course: Appetizer, Main Course
Cuisine: Italian

Video

Ingredients

Instructions

  • Preheat the oven to 400°F.
  • Add 1 tbsp olive oil to a medium skillet, cook the diced onions 3-5 minutes.
  • Add the garlic, cook for an additional minute.
  • Add the Italian sausage to a large mixing bowl.
  • Add the cooked onion & garlic, egg yolk, breadcrumbs, parmesan cheese, basil, parsley, oregano, salt and black pepper.
  • Mix together.
  • Form into 9 large meatballs, filling each with one mozzarella ball.
  • Add the remaining 2 tbsp olive oil to a large skillet over medium high heat.
  • Add the meatballs and sear for 2-3 minutes per side.
  • Remove from the heat and pat each meatball with a paper towel to remove the grease.
  • On a large sheet of parchment paper sprinkled with flour, use a rolling pin to roll the sheet of puff pastry into a thin layer.
  • Slice the puff pastry in thirds in both directions forming 9 squares.
  • Wrap each meatball in a square of puff pastry, tucking the puff pastry under the meatball.
  • Place the meatballs on a baking sheet and brush with the egg white.
  • Place in the oven and bake for 20-25 minutes.

Nutrition Facts

Calories 427kcal (21%)Carbohydrates 16g (5%)Protein 13g (26%)Fat 34g (52%)Saturated Fat 10g (50%)Cholesterol 62mg (21%)Sodium 622mg (26%)Potassium 175mg (5%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 84mg (2%)Vitamin C 3mg (4%)Calcium 86mg (9%)Iron 2mg (11%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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