Meatball Wellington

Name: Meatball Wellington
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 raw meatballs. Don’t go too large. The smaller the meatball the more cheese you can fit in. (the meatball is the star so you need good ones); 1 pastry sheet; 1 cup Shredded mozzarella cheese; 2-3 Tbsp Melted butter; 1 cup Tomato sauce; Chopped basil and shredded cheese for garnish

fenway @Fenway

If you want an impressive appetizer you have to try meatball Wellington. It is also fun to make.

fenway @Fenway

If you want an impressive appetizer you have to try meatball Wellington. It is also fun to make.

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Ingredients

1 hr

4 servings

4raw meatballs. Don’t go too large. The smaller the meatball the more cheese you can fit in. (the meatball is the star so you need good ones)
1pastry sheet
1 cupShredded mozzarella cheese
2-3 TbspMelted butter
1 cupTomato sauce
Chopped basil and shredded cheese for garnish

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Steps

1 hr

1

Broil meatballs for 10 minutes. At 5 minutes turn the meatballs. This is to just brown the meatballs. After taking out the meatballs set the oven to bake at 400°F.
2

Thaw out one pastry sheet. Cut into fourths. Should be at least 4” square.
3

Place about 1/4 cup cheese on each pastry square. Place a meatball in the center. Bring up each corner to cover meatball. Squeeze the pastry to tighten.
4

Place each one, seam side down, on a baking pan lined with parchment paper. Brush melted butter on each one. Place pan in a 400°F oven for 25 minutes.
5

To serve, pour some tomato sauce on a plate and place a meatball Wellington in the middle. Garnish with chopped basil and shaved cheese or grated parmesan cheese.

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Cooksnaps

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fenway @Fenway

on March 13, 2022 23:45

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.