Elevate your meatball game with Mozzarella Stuffed Meatball Wellington: juicy Italian sausage meatballs filled with creamy mozzarella, wrapped in flaky puff pastry and baked until golden. Serve them as a show-stopping appetizer or pair with pasta for a satisfying dinner.
Table of contents
- Step by step instructions
- How to serve them
- More meatball recipes
Inspired by the classic Beef Wellington, this version swaps the beef for savory Italian sausage meatballs and tucks a ball of fresh mozzarella inside each one before wrapping them in buttery puff pastry. The result is a flavorful, handheld Wellington that’s surprisingly simple to prepare but looks impressive on the table. These are ideal as party hors d’oeuvres, game-day bites, or an elevated twist on spaghetti and meatballs.
Step by step instructions
- Prepare the aromatics and combine the meatball mixture.
- Heat 1 tablespoon olive oil in a skillet and sauté diced onion until soft, about 3–5 minutes. Add minced garlic and cook another minute.
- In a large bowl, add 1 pound Italian sausage (casings removed). Mix in the cooked onion and garlic, the egg yolk, breadcrumbs, grated Parmesan, chopped fresh basil and parsley, oregano, kosher salt and black pepper. Stir until combined but do not overwork the meat.
- Portion the mixture into 9 equal balls. Press a small fresh mozzarella ball into the center of each portion and form into sealed meatballs so the cheese is fully enclosed.
- Sear the meatballs.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the meatballs, turning so each side browns, about 2–3 minutes per side. They do not need to be cooked through—just nicely browned.
- Transfer the meatballs to a plate and blot any excess grease with paper towels.
- Wrap the meatballs in puff pastry.
- On a lightly floured sheet of parchment, roll one sheet of puff pastry into an even, thin rectangle. Slice the pastry into thirds in both directions to make nine squares.
- Place a seared meatball in the center of each square. Fold the pastry up and under the meatball so the seam is tucked beneath, forming a neat parcel.
- Finish and bake.
- Arrange the wrapped meatballs on a baking sheet lined with parchment. Brush each one with the reserved egg white for a subtle sheen.
- Bake in a preheated 400°F (200°C) oven for 20–25 minutes, until the pastry is puffed and golden and the meat is cooked through.
How to serve them
For an appetizer, serve these meatball Wellingtons warm with a bowl of marinara sauce for dipping. As an entree, place them alongside or on top of spaghetti tossed in marinara for a dramatic, delicious meal. They also pair nicely with a simple green salad or roasted vegetables.
Make-ahead tip: assemble and sear the meatballs, then wrap them in puff pastry and refrigerate on the baking sheet for up to a day before baking. If frozen, bake from frozen and add a few extra minutes to the cook time. Reheat leftovers in a 350°F oven to keep the pastry crisp.
More meatball recipes
Looking for more ways to enjoy meatballs? Try these flavor variations and styles.
Slow Cooker Swedish Meatballs
Beef Baked Meatballs with Red Wine BBQ Sauce
Greek Meatballs with Tzatziki Sauce
Cheesy Bacon Wrapped Meatballs
Sweet & Spicy Meatballs with Honey Mustard Buffalo Sauce
Classic Italian Meatballs
There are many delicious ways to adapt this recipe. Swap the Italian sausage for ground beef or pork, use different cheeses such as provolone or fontina, or add a sprinkle of red pepper flakes to the meat mixture for heat.
Mozzarella Stuffed Meatball Wellington
Ingredients
- 3 tbsp olive oil, divided
- 1/2 cup onion, diced
- 4 cloves garlic, minced
- 1 lb Italian sausage (removed from casings)
- 1 large egg, yolk and white divided
- 1/4 cup breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh Italian parsley, chopped
- 1 tsp oregano
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 oz fresh mozzarella balls (about 9 small balls)
- 1 sheet puff pastry dough, thawed
Instructions
- Preheat the oven to 400°F (200°C).
- Heat 1 tbsp olive oil in a skillet over medium heat. Sauté diced onion 3–5 minutes until softened. Add garlic and cook 1 more minute.
- In a large bowl, combine Italian sausage, cooked onion and garlic, egg yolk, breadcrumbs, Parmesan, basil, parsley, oregano, salt and pepper. Mix gently to combine.
- Divide the mixture into 9 portions. Nest a mozzarella ball inside each portion and roll into a sealed meatball.
- Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Sear meatballs 2–3 minutes per side until browned. Drain on paper towels.
- On a floured surface with parchment paper, roll puff pastry into a thin sheet and cut into nine squares.
- Place each meatball on a square of pastry, wrap and tuck the edges underneath. Place on a baking sheet and brush with the reserved egg white.
- Bake 20–25 minutes until pastry is golden and meat is cooked through. Let rest a few minutes before serving.
Nutrition Facts
Per meatball (estimate): Calories ~427 kcal; Carbohydrates ~16 g; Protein ~13 g; Fat ~34 g. Nutrition will vary based on specific ingredients and portion sizes.