Meatball Wellington with Calabrian Chiles and Marinara
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Meatball Wellington with Calabrian Chiles and Marinara

Meatball Wellington with Calabrian Chiles and Marinara

Juicy meatballs wrapped in a flakey puff pastry and served with a suspiciously sweet and spicy Calabrian chili marinara sauce elevates the meatball to a new level of sophistication.

Servings: 12 servings (1 serving = 1 piece)
Prep
INGREDIENT
WEIGHT
MEASURE
Meatballs
INGREDIENT
WEIGHT
MEASURE
Meatball mix, raw, prepared
3 lb 12.00 oz
Olive oil
1.30 oz
3 Tbsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Egg, large
2 oz
1 each
Water, cool approx. 72°F
1 tsp
Parmesan, grated
1 oz
1/4 cup
Calabrian chilies
6 oz
3/4 cup
Finishing
INGREDIENT
WEIGHT
MEASURE
Marinara sauce
1 lb 8.00 oz
3 cups
Calabrian chilies
2 oz
1/4 cup
Prep
  1. Thaw pastry dough, covered, either at room temperature 15-30 minutes or refrigerated overnight.
Meatballs
  1. Portion and shape meatball mixture into 12 balls, approx. 5 oz each.
  2. Heat olive oil in large sauté pan over medium-high heat; add half of meatballs to prevent overcrowding.
  3. Brown on all sides about 6-11 minutes per batch; remove from pan and chill under refrigeration until needed.
Assembly
  1. Whisk egg and water together in a small bowl; brush inside edges of puff pastry.
  2. Add 1 Tbsp chilies in center of puff pastry; add 1 meatball.
  3. Pull edges of pastry over top, overlapping to seal and pace seam-side down on parchment-lined sheet pan.
  4. Brush with remaining egg wash and sprinkle with 1 tsp Parmesan cheese.
  5. Bake as directed until pastry is golden brown and temperature is at least 160°F in center.
BAKE:
TEMP
TIME
Convection Oven*
350°F
23-28 minutes
Standard Oven
400°F
30-35 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 11 minutes of baking.
Finishing
  1. Combine marinara sauce and chilies and heat for service.
  2. Serve 1 Meatball Wellington with approx. 1/4 cup sauce; serve immediately.

  • Meatballs can be made ahead, frozen, and pulled out and thawed as needed. Note bake time may need adjusting. For a balanced meatball mix, use equal parts lean ground beef, pork and veal, mixed with fresh breadcrumbs, grated Parmesan, egg, chopped fresh parsley, heavy cream, salt and pepper. (Any stale bread can be processed into coarse crumbs for the breadcrumbs in this recipe.)
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
700
Calories from Fat
400
% Daily Value
Total Fat
44g
68%
Saturated Fat
18g
92%
Trans Fat
1g
Cholesterol
160mg
53%
Sodium
1210mg
50%
Total Carbohydrate
41g
14%
Dietary Fiber
3g
12%
Sugars
9g
Protein
34g
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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