Keto Meatball Wellington

Total Time: 45 min = 15 min (prep), 30 min (cook)
Yields: 15 pieces
Difficulty: Easy
Macros (puff pastry): 94 cal, <0. 1 g net carb, 7. 2 g fat, 4. 5 g protein
Macros (meatball only, no cheese): 54 cal, <0. 1 g net carb, 3. 8 g fat, 4. 7 g protein

Original Instagram link: https://www.instagram.com/p/Bfvu2VzFwv1/

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Meatballs

• 453 g (16 oz, 1 lb) ground beef
• 30 g (1/4 cup) grated parmesan
• 20 g (1/4 cup) keto bread crumbs, optional
• 6 g (1/4 cup) fresh chopped parsley
• 50 g (1 large) egg
• salt and pepper to taste
• mozzarella cheese to taste

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• 1 batch Keto Quick Puff Pastry Test 1

Directions

1. Preheat oven to 350 F / 177 C.
2. Mix meatball ingredients in a large bowl.
3. Divide mixture into 15 equal portions, and shape into meatballs.
4. Bake for 15 min.
5. Take out puff pastry and let come to temperature (soft enough to roll, but not warm or melted).
6. Cool meatballs until ready to handle.
7. Roll out puff pastry to 1/8” height, and cut into squares large enough to enclose a meatball.
8. Place mozzarella cheese on each square, then wrap around each meatball, and place seam side down on a parchment lined baking sheet.
9. Egg wash tops if desired.
10. Bake another 15-20 min or until golden.
11. Let cool 5 min before serving. Serve with a ladle of Rao’s Marinara Sauce and garnish with parsley flakes and parmesan cheese.

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Notes:
Use a cookie scoop for evenly sized meatballs. The outer shell was light, crisp, and slightly flaky.