Entertain and impress guests when serving Easy Meatball Wellingtons for dinner.
This post is sponsored by Carando©. All thoughts and opinions are my own.
Super cute and tasty, Easy Meatball Wellingtons are a sure dinner win—especially when you want to impress guests! Using the robust flavors of fresh Carando© Mozzarella Rustica Italian Style Meatballs is a no-brainer for this recipe. Everyone will love their authentic, time-saving, made-from-scratch taste. Don’t get me wrong, I love making things from scratch—but I’m also a busy mom. Sometimes life gets in the way of “made from scratch,” and I have to improvise. So I get a head start by picking up a package of fresh, high quality Carando meatballs from Albertson’s to set the foundation for a delicious dinner.
You guys know that I have been a long-time Albertson’s shopper; right now, they’re offering a coupon for $1 off any package of Carando Meatballs. Just download the Albertson’s app (because everyone has an app these days) and search for Carando meatballs to save a dollar. You’ll also see the Weekly Ad mailer on the app as well, so you can check for all the latest deals. Heading into the store, you should find Carando Meatballs over by the cheeses and fresh refrigerated pasta.
How to make Easy Meatball Wellingtons
So, let’s get to the “meat” of this post (hahaha I’m so punny :0) and talk about how I made these delicious and Easy Meatball Wellingtons.
Classic Beef Wellington consists of beef tenderloin wrapped in a mushroom duxelles (pronounced ducks-el, which is a fancy french word for ground mushrooms), then wrapped in thinly sliced ham pieces (like prosciutto), AND THEN wrapped again in puff pastry. It’s baked to medium rare, then sliced and served to several guests. It’s a delicious, classic recipe that is also a bit time consuming. So, we’ll get the same “made from scratch” taste today by using fresh Carando meatballs, ready-made puff pastry dough, and a carton of sliced baby portobello mushrooms.
How to Make Duxelles
Creating a duxelle is actually very simple. First, mix minced mushroom, shallot, and garlic together. Then, sprinkle with salt. My food processor did all the mincing for me, saving me tons of time. Next, place the duxelles in a NON STICK pan over medium-high heat along with some melted butter so the mushrooms can release their excess moisture and brown (this creates amazing flavor). Set aside to cool.
Assemble your Easy Meatball Wellingtons by cutting each puff pastry sheet into four equal squares. Using your hands, cover each meatball with a thin layer of duxelles. Place each meatball onto a square of puff pastry, then wash your hands. Fold the corners of the puff pastry over the meatballs and twist/pinch the ends to combine. Pinch the seams together and fold down to completely cover each meatball. Place meatballs on a baking sheet that’s lined with parchment paper (or on a non-stick baking sheet as shown), and glaze each with a beaten egg.
Bake according to recipe directions, and serve over a spoonful of Marinara sauce with your choice of sides.
Everyone will be delighted when you present these Easy Meatball Wellingtons at the table. So give them and Carando Meatballs a go tonight! And don’t forget that you can save $1 by using the Albertsons app when you pick them up. Enjoy!
Print
Easy Meatball Wellingtons
- Total Time: 60 minutes
- Yield: 8 Meatball Wellingtons 1x
Description
These Easy Meatball Wellingtons are a great dinner idea for entertaining or for a large family dinner. They taste like homemade but in just half the time. Meatballs covered in mushroom and wrapped in puff pastry, then baked and served over marinara sauce.
Ingredients
- 2 tablespoons unsalted butter
- 16 ounces of Baby Bella sliced mushrooms, minced
- 1 shallot minced
- 6 garlic cloves, pressed or minced
- 1/4 teaspoon salt
- 1 box frozen puff pastry sheets (2 sheets in one box), thawed
- 1 (Package of 8) Carando Mozarella Rustica Meatballs
- 1 egg, lightly beaten
- 1/2 cup of marinara sauce
Instructions
- Set your oven to heat to 400 degrees F. Heat a non-stick skillet over medium high heat. Add the butter to melt, then add the mushrooms, shallot and garlic. Cook, stirring frequently until reduced in size and browned, about 5 minutes. Remove from heat to cool.
- Slice each puff pastry into 4 equal squares for a total of 8 squares. When the mushroom mixture (duxelles) is cooled enough to handle, press a thin layer over a raw meatball by hand and then place the duxelle covered meatball in the center of a puff pastry square. Repeat with the remaining meatballs.
- With clean hands, fold up the corners of each puff pastry square over the meatballs and twist/pinch together. Pinch and tuck the open seams together along the sides of each meatball to close. Place covered meatballs onto a rimmed baking sheet lined with non-stick parchment paper. (Or use a non-stick rimmed baking sheet.) Brush each lightly with beaten egg and bake for 25 to 30 minutes, or until the pastries turn golden brown and the meatballs reach an internal temperature of at least 165 degrees. Remove and serve over a spoonfull of marinara sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Calories: 505
- Sugar: 5.9 g
- Sodium: 787 mg
- Fat: 30.9 g
- Saturated Fat: 14.1 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 26.8 g
- Cholesterol: 63 mg
Wow, it’s looking so yummy. I also wanna try it.
★★★★★
Thanks Winni!
What temperature oven?
I’m so sorry Laura! I can’t believe I left that crucial part of the recipe out. The temperature is 400 degrees, and you’ll want to pre-heat your oven while you work on the recipe. I have updated the recipe card in the blog post with that info. Thanks so much for bringing that to my attention!
Can you freeze these? And during what step should you freeze, before or after cooking?
Hi Kaitlin, great question!
I’ve personally never frozen these Meatball Wellingtons, but I know in theory the mushroom duxelle, puff pastry and the meatballs should all freeze (or re-freeze) fine on their own. BUT if you’re thinking of freezing them assembled then the thawing out would concern me a bit. I’d worry the puff pastry bottoms would become soggy when thawing out in the fridge. So I’d say cook the duxelle, let it cool to room temperature, then load it into a freezer bag. Press any excess air out and freeze it for up to 8 weeks. Thaw it in the fridge overnight and then assemble the Meatball wellingtons for baking. I wouldn’t freeze them after cooking them either. Hope this helps!
I love to try different ways to cook. This easy meatball recipe is really easy to understand for me. I will surely try it at home. Thank you for sharing this great recipe.
★★★★★
Love this great meatball recipe. I’m using the Charcoal Grill for making the good food. This article recipe is really helpful for me. Thank you for sharing it.
Hi Emily, really love all your work. This recipe looks mesmerizing and would love to try it. Keep up the good work and thanks for sharing.
★★★★★
Thank you!
Wow! looks deliciously good. Would definitely try to make one. Thanks for sharing.
★★★★★
This looks such an amazing recipe. Cant wait to try these on my own.
★★★★★
They are delicious :0)
Wow its so amazing. Mouth watering.
★★★★★
Really love all your work. This recipe looks mesmerizing and would love to try it. Keep up the good work and thanks for sharing. Good Work.
Wow, it’s looking so yummy. I also wanna try it.
★★★★★
Very informative
★★★★★