Meatball wellington bites with dijon boursin
Ingredients
For the Meatballs:
4 oz prosciutto, hand torn into small pieces
1 lb ground beef (80/20) — or ground brisket burger patties
¼ cup mayonnaise
¼ shallot, minced
2 cloves garlic, minced
¼ cup finely minced mushrooms
½ cup panko breadcrumbs
½ tbsp kosher salt
½ tbsp cracked black pepper
¼ cup fresh parsley leaves, chopped
½ tbsp lemon zest
1 tsp red pepper flakes
Avocado oil (or another high-heat oil), for searing
Fresh rosemary leaves, for garnish
For Assembly:
1 sheet puff pastry, thawed
2 tbsp Dijon mustard
1 package garlic & herb Boursin cheese
Sesame seeds, for sprinkling
Directions
Mix the Meatballs
In a large bowl, combine all meatball ingredients except the beef, prosciutto, avocado oil and rosemary garnish. Mix together well until breadcrumbs have started to absorb the mixture and get soft
Mix in beef and prosciutto until well combined
Form into 1½-inch diameter balls.
Make the Dijon Boursin Mixture
In a small bowl, mix together the Dijon mustard and Boursin until smooth.
Transfer to a piping bag or a zip-top bag (you can mix directly in the bag to save dishes).
Preheat & Sear
Preheat oven to 400°F (204°C).
Heat avocado oil in a large skillet over high heat and sear meatballs for a few seconds on each side — just enough to brown, not cook through. Set aside.
Assemble the Puff Pastry Cups
Cut each puff pastry sheet into 9 equal squares.
Lightly grease a standard muffin tin and press one puff pastry square into each cup.
Cut a ½-inch corner off your piping or zip-top bag. Pipe about 1 teaspoon of the Dijon-Boursin mixture into the bottom of each puff pastry cup.
Bake
Place one seared meatball on top of the filling in each cup.
Sprinkle with sesame seeds if desired.
Bake for 12–15 minutes, or until the puff pastry is golden brown and crisp.
Finish & Serve
Let cool for about 5 minutes, then remove from the muffin tin.
Top each with a small dollop of the Dijon-Boursin mixture and garnish with a few rosemary leaves.
If you’re looking to impress your guests with a delicious yet easy appetizer, these meatball wellington bites are an excellent choice. The combination of ground beef and prosciutto creates a rich, savory base, while the addition of panko breadcrumbs and finely minced mushrooms helps keep the meatballs tender and flavorful. Using avocado oil for searing ensures that the meatballs develop a nice crust without sticking, adding depth to the taste. The Dijon-Boursin mixture not only adds a creamy texture but also brings a subtle tangy and herbaceous note that pairs perfectly with the hearty meatballs. Incorporating fresh rosemary leaves as a garnish enhances the aroma and adds a touch of elegance to the presentation. The use of puff pastry serves as a light, flaky casing that contrasts beautifully with the meatball filling, making each bite a perfect harmony of textures. To make these bites ahead of time, you can prepare the meatball mixture and Dijon-Boursin filling in advance, refrigerating them separately until assembly and baking day. This makes them great for gatherings or game day events where convenience is key. For variation, consider swapping the ground beef with ground turkey or chicken for a leaner option, or experiment with adding other herbs like thyme or oregano to the meatball mix for a different flavor profile. Another tip is to sprinkle toasted sesame seeds on the puff pastry before baking, which adds a nutty crunch that complements the bites nicely. Serving these meatball wellington bites warm is ideal, but they can also be enjoyed at room temperature, making them versatile for different party settings. Pair them with a simple side of marinara sauce for dipping or a fresh green salad to balance the richness. Overall, this recipe strikes a perfect balance of bold flavors, easy preparation, and impressive presentation, making it a fantastic addition to your appetizers lineup for any special occasion or casual get-together.
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