- Ground beef 450 g
- Breadcrumbs 125 g
- onion, diced 100 g
- garlic, diced 3 cloves
- parsley, chopped 10 g
- Salt 1 tsp • 1 kcal
- Pepper 1/2 tsp
- Eggs 2 • 130 kcal
- Puff pastry 500 g
- shredded mozzarella cheese 200 g
- tomato sauce for serving 500 ml
- basil for garnish
- parmesan cheese for garnish
A traditional Beef Wellington is definitely a showstopper, but not only is beef fillet expensive, but it’s also notoriously difficult to make. This Meatball Wellington is definitely an easy recipe, and a delicious way to enjoy the taste and texture of a classic beef wellington without spending too much or going through the stress of making a difficult recipe.
The Meatball Wellingtons are packed with Italian flavor (basil, tomato, and parmesan), while the texture from the pastry is flaky, with juicy and tender meatballs. To make this impressive dish, you don’t need any fancy ingredients. Make a few ground beef meatballs, puff pastry, tomato sauce, and basil, you’ll soon have a dish that will be presentation-worthy and delicious to eat. Serve it with a fresh salad or roast vegetables.
How To Make Meatball Wellington
To make the Meatball Wellington, you’ll first need to form the meatballs. Mix together the ground beef and other meatball ingredients. Form into small meatballs (about 16) and set aside.
Unroll the puff pastry (we used store-bought), and cut it into 10cm squares (about 4 inches). Place a bit of mozzarella in the center of the pastry, then place the meatball on top. Carefully wrap the meatballs with the dough, pinching it down to make sure that it is sealed. Place in a baking sheet and brush with egg wash. Bake until golden and cooked through.
You can also make a giant Meatball Wellington ring, by using a ring cake pan.
If you’re using premade frozen meatballs, allow them to thaw in the fridge before placing in the pastry, otherwise they won’t cook through.
Phyllo dough won’t work with the Meatball Wellington, it’s best to use puff pastry.
How To Store Meatball Wellington
Store leftovers in the fridge for up to 3 days using an airtight container. Reheat in the oven to retain the flakiness of the pastry.
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Mix together the beef, onion, garlic, parsley, salt, pepper and one egg to form a meatball mix.
Form 16 meatballs from this mix and then bake at 200°C or 400°F for 10 minutes, when removed allow to cool.
Roll out your puff pastry and cut it into 10cm squares. Place a little mozzarella cheese in the center of a square of puff pastry and add a meatball.
Pull the corers up to meet in the center, then complete by making a ball and sealing as well as you can.
Brush each of the pastry balls with a beaten egg and then bake in the oven at 200°C or 400°F for 25-30 minutes.
Serve on tomato sauce and a sprinkling of parmesan cheese and basil.
You can make your own homemade tomato sauce, but the store-bought marinara sauce will also work!