Meatballs don’t have to be boring at all. Thanks to this meatball wellington recipe, you will bring a fresh twist to your table.
Ingredients
The ingredients you need are:
800 g pork and veal mince
1 finely chopped red onion
1 grated small carrot
6 sheets puff pastry
1 lightly whisked egg
3 teaspoons Worcestershire sauce
2 tablespoons olive oil
1 grated small zucchini
100 g thinly sliced pancetta
375 g sliced mushrooms
100 g mozzarella cut into six pieces
2 tablespoons Dijon mustard
2 tablespoons BBQ rub
salad leaves
Instructions:
For this meatball wellington, you should set the oven to 400 F degrees.
In the meantime, cook the onions with 1 tablespoon oil for 2 to 3 minutes. Add the mushrooms and continue cooking for 3 to 5 minutes. Pour the Worcestershire sauce, salt and pepper to your taste.
Mix the carrot, mince, BBQ rub and zucchini. Separate them into 6 parts. Make balls from them and add one mozzarella piece in every ball. Now, make them into patties and cook them with 1 tablespoon oil. It should take about 2 to 3 minutes per side.
Get the pastry sheets and fill them with the mushroom mix. Add mustard to the mozzarella patties then place them on the pastry sheets. Fold the pastry over the patties and brush with the egg.
Cook the meatballs in the oven for 35 to 40 minutes. Add them on top of the salad leaves when done.
