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!
Video
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.
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%)
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