Healthy Puff Pastry Meatballs

Here’s my go-to recipe for puff pastry meatballs, combining tender, juicy meatballs wrapped in light, flaky layers of buttery puff pastry. They’re like little bundles of comfort food that make dinner time special.

These meatballs have become my kids’ favorite weeknight dinner request. I often make a double batch because they disappear so quickly at our table. Plus, they’re perfect for lunch boxes the next day – if there are any left!

What Kind of Meatballs Should I Use?

For this recipe, frozen fully-cooked beef meatballs are your best friend since they’re already seasoned and ready to go. Italian-style meatballs work particularly well here, as they pair naturally with the marinara sauce and cheese. While homemade meatballs can certainly be used, pre-made frozen ones save time and provide consistent results – just make sure they’re completely thawed before wrapping them in the pastry. Look for smaller-sized meatballs (about 1-inch in diameter) at your grocery store, as they’ll be easier to wrap and will cook more evenly inside the puff pastry.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Puff pastry: While puff pastry gives the best flaky result, you can use crescent roll dough in a pinch. Just be aware the texture won’t be quite as light and airy.
• Beef meatballs: Any type of pre-cooked meatballs will work here – try turkey, chicken, or even plant-based meatballs. Just make sure they’re thawed and not too large.
• Marinara sauce: Feel free to swap marinara with pizza sauce, vodka sauce, or any tomato-based pasta sauce you have on hand. Just avoid cream-based sauces as they might make the pastry soggy.
• Mozzarella cheese: While mozzarella melts perfectly for this recipe, you can use other mild melting cheeses like provolone, Monterey Jack, or a mild cheddar. You could even try a mix of cheeses!

Watch Out for These Mistakes While Baking

The biggest challenge when working with puff pastry is temperature control – if your pastry gets too warm while you’re assembling the meatballs, it will become sticky and difficult to handle, so keep it refrigerated until you’re ready to use it.

Another common mistake is overfilling the pastry pockets with sauce, which can lead to leakage and soggy bottoms – stick to about 1 teaspoon of marinara per meatball half to keep everything contained.

To ensure your pastry puffs up properly, make sure to cut small vents in the top of each pocket and avoid pressing the edges too firmly when sealing – a gentle press with a fork is all you need.

For the crispiest results, don’t skip the egg wash on top, and make sure your oven is fully preheated to the right temperature before baking – a cooler oven won’t create the steam needed for those flaky layers.

What to Serve With Puff Pastry Meatballs?

These puff pastry meatballs make a great appetizer or main dish, and they pair really well with a variety of sides! Since they’re already pretty rich with the pastry and cheese, I like to balance them out with a fresh green salad dressed simply with olive oil and lemon juice. For a complete meal, you could serve them alongside some roasted vegetables like broccoli or asparagus, which are great for soaking up any extra marinara sauce. If you’re serving these as party appetizers, put out some extra warm marinara sauce for dipping and maybe some pepperoncini or pickled vegetables on the side for a nice tangy contrast.

Storage Instructions

Keep Fresh: These puff pastry meatballs are best enjoyed right after baking when they’re still warm and crispy. If you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. Just know that the pastry won’t stay as crispy after refrigeration.

Make Ahead: You can prep these ahead by assembling them and keeping them unbaked in the fridge for up to 24 hours. Just cover them well with plastic wrap and bake when you’re ready to serve. This is super handy when you’re planning a party!

Warm Up: To bring back some of that fresh-baked goodness, pop your leftover meatball puffs in the oven at 350°F for about 5-7 minutes. The microwave works too, but the pastry won’t be as crispy. I like to serve them with a side of warm marinara sauce for dipping.

Preparation Time	15-20 minutes
Cooking Time	20 minutes
Total Time	35-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 45-55 g
• Carbohydrates: 70-80 g

Ingredients

• Half of a 17.3-ounce package of puff pastry sheets (1 sheet), thawed
• 12 small frozen fully-cooked beef meatballs, thawed and halved
• 1/2 cup marinara sauce
• 1/2 cup mozzarella cheese, shredded

Step 1: Prepare the Puff Pastry

Begin by preheating your oven to 400°F (200°C).

Then, unfold the puff pastry sheet on a lightly floured surface and roll it into a 10 x 15-inch rectangle.

Once rolled, cut the rectangle into 24 squares, each measuring 2 1/2 inches.

Step 2: Form the Tartlet Shells

Carefully press each of the pastry squares into 24 mini muffin-pan cups, which should each measure 1 3/4 inches.

Ensure the pastry is well-pressed to take the shape of the cups to form neat tartlet shells.

Step 3: Bake the Pastry Shells

Place the muffin pan in the preheated oven and bake the pastry for 15 minutes or until the shells are golden brown.

This initial bake will create a crisp base for the tartlets.

Step 4: Assemble the Tartlets

Once the pastry shells are baked, remove them from the oven.

Immediately press one meatball half into each tartlet shell.

Follow by topping each tartlet with 1 teaspoon of marinara sauce and 1 teaspoon of shredded mozzarella cheese.

Step 5: Melt the Cheese and Serve

Return the muffin pan to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Once the tartlets are ready, remove them from the oven and let them cool slightly before serving.

Enjoy your delicious mini meatball tartlets as a delightful appetizer or snack!