Meatball Wellington

Meatball Wellington

Have you ever wanted to make beef wellington but didn’t want to go through the expense and time and not have it come out perfectly?  What if I told you there was a way to enjoy this dish in little bite sized pieces at half the price and time?

What if I told you this method was even better than the original because they are. . . wait for it. . .


That’s correct you crazy kids (or am I the crazy one?), I made meatball wellington and it is the most delicious little perfect nibble of meatball you can put in your mouth (that’s what she said!!!   )


  • 1 box (17.3 oz) frozen puff pastry sheets, thawed
  • 1lb ground beef
  • 1 large egg
  • ¼ cup unseasoned breadcrumbs
  • 2 tablespoons chopped parsley
  • 1 tablespoon dijon mustard
  • 1 large garlic clove, finely minced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 8ozs white button mushrooms, cleaned, stems removed
  • 1 shallot
  • 4ozs proscuiotto, cut into ½ inch pieces
  • 1 large egg, beaten with 1 tablespoon water
Read the whole recipe on The Girl in the Little Red Kitchen