Meatball Wellington Bites | The Perfect Game Day Appetizer

Bring sophistication to your game day.

Watch it here first → Instagram Reel

---

The most filling meal in the perfect bite. Soft dough holds an infamous Meatball Wellington enriched with bold flavors. Topped with a kicking Dijon-Boursin to enhance the bite.

---

Meat Wellington Bites

Serving Size: 9 bites

Prep Time: 30-35 minutes

Baking time: 12-15 minutes

---

Ingredients

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

---

Instructions

1. Mix the Meatballs:

1. 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.

2. Mix in beef and prosciutto until well combined.

3. Form into 1½-inch diameter balls.

2. Make the Dijon Boursin Mixture:

4. In a small bowl, mix together the Dijon mustard and Boursin until smooth.

5. Transfer to a piping bag or a zip-top bag (you can mix directly in the bag to save dishes).

3. Preheat & Sear:

6. Preheat oven to 400°F (204°C).

7. 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.

4. Assemble the Puff Pastry Cups:

8. Cut each puff pastry sheet into 9 equal squares.

9. Lightly grease a standard muffin tin and press one puff pastry square into each cup.

10. 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.

5. Bake:

11. Place one seared meatball on top of the filling in each cup.

12. Sprinkle with sesame seeds if desired.

13. Bake for 12–15 minutes, or until the puff pastry is golden brown and crisp.

6. Finish & Serve:

14. Let cool for about 5 minutes, then remove from the muffin tin.

15. Top each with a small dollop of the Dijon-Boursin mixture and garnish with a few rosemary leaves.