Mushroom Meatball Wellington

Meatballs don’t have to be boring. Tender, juicy meatballs, wrapped in puff pastry and served with a zesty sauce makes an easy, inexpensive version of the classic beef wellington.

Economical and versatile, cooking with ground meat opens up plenty of avenues for experimenting. Beyond reliable beef, almost all meats can be ground, but each kind of meat should be treated differently to fully enjoy the benefits.

Consider the fat content of ground meat before you buy. Some fat content is desirable as it adds flavor and helps to keep meat moist during cooking. Choose different types of ground meat for specific dishes. For example …. fatty beef makes juicier burgers but leaner ground turkey or chicken works better served as smaller meatballs or in a sauce. Ground pork makes for a cheaper burger than beef, plus it is unlikely to dry out. Flavor pork with spices like mace, or herbs like sage, thyme and fennel seeds and of course always ensure its cooked through. Ground meat is one of those things that generally ‘you get what you pay for’.

These meatballs make a tasty meal that can be ‘dressed up or down’, depending on what it is served with.

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Meatball Wellington

Votes: 1
Rating: 5
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Course

Main Dish

Cuisine

American, European

Keyword

meatball wellington

Servings

MetricUS Imperial

Ingredients

• 2 Tbsp butter,
• 250 grams fresh mushrooms, finely chopped
• 1 small onion, finely diced
• 1 clove garlic, minced
• 454 grams ground pork
• 1/2 cup breadcrumbs, fine
• 1 tsp salt
• 1 1/2 tsp rubbed sage
• 1/2 tsp pepper
• 1 egg + 1 Tbsp water for egg wash
• 1 sheet frozen puff pastry, thawed

Course Main Dish Cuisine American, European Keyword meatball wellington Servings MetricUS Imperial Ingredients 2 Tbsp butter, 250 grams fresh mushrooms, finely chopped 1 small onion, finely diced 1 clove garlic, minced 454 grams ground pork 1/2 cup breadcrumbs, fine 1 tsp salt 1 1/2 tsp rubbed sage 1/2 tsp pepper 1 egg + 1 Tbsp water for egg wash 1 sheet frozen puff pastry, thawed

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a skillet over medium heat, melt butter. Saute mushrooms, onion & garlic until onions & garlic are soft & most of the moisture has been released from the mushrooms, about 3-5 minutes. Set aside to cool.
2. Preheat oven to 400 F. Line a baking tray with parchment paper.
3. In a large bowl, combine cooled veg mixture, pork, breadcrumbs & seasonings; mix all ingredients until incorporated. Shape mixture into 1 1/2-inch meatballs.
4. Cut thawed puff pastry into thin strips. Wrap each meatball with a few strips of the pastry & place on the baking sheet. Brush pastry with egg wash.
5. Bake 25-30 minutes or until golden & meat is cooked through. Remove from oven & place on serving platter. These are nice to serve with steamed broccoli, mashed potatoes and mushroom gravy.