Meatball Wellington

Elevate your party just a little bit with meatballs, wrapped in prosciutto, wrapped in mushroom pate, wrapped in puff pastry.


  • 1 box (17.3 oz) frozen puff pastry sheets, thawed

For the meatballs:

  • 1lb ground beef
  • 1 large egg
  • 1/4 cup unseasoned breadcrumbs
  • 2 tablespoons chopped parsley
  • 1 tablespoon dijon mustard
  • 1 large garlic clove, finely minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the mushroom pate:

  • 8ozs white button mushrooms, cleaned, stems removed
  • 1 shallot
  • 4ozs proscuiotto, cut into 1/2 inch pieces
  • 1 large egg, beaten with 1 tablespoon water


1Pre-heat your oven to 400 degrees F.



For the meatballs:

2In a large bowl, mix together the ground beef, egg, breadcrumbs, parsley, dijon mustard, garlic, salt and pepper.


3Form into small meatballs, about 2-3 teaspoons in size. Set aside.



For the mushroom pate:

4Roughly chop the mushrooms and shallot and place in your food processor. Pulse for about 30-45 seconds until it forms into a paste.


5Transfer to a skillet set over medium heat and cook out any moisture in the pureed mushrooms – about 5-7 minutes.


To assemble:

6Roll the puff pastry out until it is between 1/8 and 1/4 inch thick. With a round cookie cutter, cut out 2 inch wide rounds and side aside.


7Place 1/4 teaspoon of the mushroom pate on the bottom of the puff pastry round and leave a small border on the side, then top with a piece of proscuiotto and finally a meatball.

8Gather up the sides around the meatball and pinch the top together.


9Continue with remaining puff pastry & meatballs.


10Place on a baking sheet lined with parchment paper and brush with egg wash.


11Bake for 20-25 minutes until the pastry is puffed and golden brown.


12Let cool for 5 minutes before serving.