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Mozzarella Stuffed Meatball Wellington
Print Recipe
Kick up your meatball recipe game with Mozzarella Stuffed Meatball Wellington, juicy meatballs filled with cheese, wrapped in puff pastry & baked!
Course
Appetizer, Main Course
Cuisine
Italian
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Total Time
50
minutes
mins
Servings
9
meatballs
Calories
427
Author
Whitney Bond
Ingredients
3
tbsp
olive oil
divided
½
cup
onions
diced
4
cloves
garlic
minced
1
lb
Italian Sausage
1
large egg
yolk & white divided
¼
cup
breadcrumbs
2
tbsp
parmesan cheese
grated
1
tbsp
fresh basil
chopped
1
tbsp
fresh Italian parsley
chopped
1
tsp
oregano
½
tsp
kosher salt
½
tsp
black pepper
4
oz
fresh mozzarella balls
1
sheet
puff pastry dough
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.
Video
Nutrition
Calories:
427
kcal
|
Carbohydrates:
16
g
|
Protein:
13
g
|
Fat:
34
g
|
Saturated Fat:
10
g
|
Cholesterol:
62
mg
|
Sodium:
622
mg
|
Potassium:
175
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
84
mg
|
Vitamin C:
3
mg
|
Calcium:
86
mg
|
Iron:
2
mg