Dad deserves a delicious dish for Father’s Day, and this one is hearty enough for a Man Cave meal, and elegant enough for a gourmet dinner! Who doesn’t love a giant juicy meatball surrounded by melted cheesey deliciousness hiding inside a delicate puff pastry? They are so easy to prepare, and it all starts with puff pastry sheets. The only tricky thing about this recipe is to remember to buy the puff pastry sheets (they will be frozen) and let them thaw out in the refrigerator overnight. (Never thaw the puff pastry sheets on the counter at room temperature. You’ll end up with a doughy mess!)
Other than that, it’s a breeze! I love meatballs that have an equal amount of beef and pork or pork Italian sausage, although I’ve made these with turkey meatballs and they’re just as delicious!
The original recipe calls for adding raw onion and garlic to the meatball mixture, but I always sauté the onion and garlic first, then let it cool down before adding it to the mixture. By doing that, you’ll get a richer, sweeter flavor out of the meatballs!
Happy Father’s Day, Dads! Let’s hope meatballs are on your Father’s Day menu!
Watch my How To Video for Meatballs in Puff Pastry here!
| Servings |
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan
- 2 large eggs (or 1 jumbo egg)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped fine
- 1 sweet yellow onion, chopped fine
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 package frozen puff pastry sheets, thawed overnight in refrigerator
- 2 cups shredded mozzarella
- 2 egg yolks plus 2 tablespoons water beaten for egg wash
- tomato sauce, for serving
- fresh basil, for garnish
- grated Parmesan, for garnish
Ingredients
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- In a large mixing bowl, combine ground beef and pork, breadcrumbs, parmesan, egg, parsley, basil, sautéed minced onion, garlic cloves, salt and pepper. Mix well to combine and then shape into softball size meatballs. In a hot skillet with olive oil, brown the meatballs on all side and cook until done. (Do not overcook.)Set aside. On a floured cutting board, spread out puff pastry sheets and cut into 4-inch squares. In a bowl, mix 2 egg yolks and 2 tablespoons of water. Brush mixture over squares. Add 2-3 tablespoon of shredded mozzarella onto center of pastry square. Place meatball on top of the cheese. Wrap puff pastry around meatball, sealing with your hands. Brush more egg wash over entire dough ball and sprinkle lightly with kosher or sea salt. Place on parchment-lined baking sheet, seam side down. Brush with egg wash. Bake for 25 minutes at 350 degrees or until golden brown. Spread marinara sauce on a plate. Add a meatball and enjoy!
