Mini Meatball Puff Pastries
Description
Easy and elegant ground beef appetizer featuring sweet and savory meatballs baked into puff pastry squares with melty brie cheese.
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Ingredients
- 1 pound (80/20) ground beef
- ½ cup Panko breadcrumbs
- ¼ cup + 2 tablespoons cherry preserves, divided
- 2 large eggs, divided
- 2 teaspoons minced fresh rosemary or 1 teaspoons dried + more for sprinkling
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- Kosher salt and black pepper
- 1 (17.3-ounce) box puff pastry, thawed
- 12 ounces brie cheese, cut into 1-inch x ¼-inch-thick squares
Instructions
- Heat oven to 425ºF (218ºC) with rack set in upper-middle and lower-middle positions. Line two baking sheets with parchment paper.
- In a medium mixing bowl, combine 1 pound ground beef, ½ cup breadcrumbs, ¼ cup jam, 1 egg, 2 teaspoons minced fresh rosemary (or 1 teaspoon if using dried), ¾ teaspoon garlic powder, ¾ teaspoon onion powder and 1¼ teaspoons kosher salt (or 1½ teaspoons if using Diamond Crystal) and ½ teaspoon black pepper. Mix until combined.
- Scoop meat mixture, by leveled tablespoon, into 36 portions. Roll into balls and arrange on prepared baking sheet. Bake meatballs until cooked through and an instant-read thermometer registers 165ºF (74ºC), 8–10 minutes.
- When done baking, let meatballs cool slightly then transfer to a medium mixing bowl and toss with remaining 2 tablespoons jam to coat. Remove and replace parchment paper on baking sheet used to cook meatballs.
- Cut 2 sheets of puff pastry into 16 even squares. Arrange evenly on parchment-lined baking sheets.
- Cut 12 ounces brie into ¼-inch-thick slices then cut into 1-inch squares. Place a square of brie in center of each pastry square.
- Beat remaining 1 egg in a small bowl with a splash of water. Brush edges of pastry with egg wash then sprinkle lightly with kosher salt and rosemary. Bake until puffed, edges are lightly golden and cheese is melted, 10–13 minutes.
- Remove sheets from oven and place meatball in center of each pastry. Return sheets to oven and continue baking until pastries are deeply golden brown, 3–5 more minutes.
- Optional: brush meatballs with a bit more jam to give them a nice shine. Serve immediately.
Notes
Fat Percentage of Ground Beef: Since the meatballs get baked twice, I recommend using a fattier ground beef like 80/20. You can use something more lean, just keep in mind the meatballs may be a bit drier.
Preserves vs Jam: I like cherry preserves here, but you can really use any jam or preserves. Raspberry, black currant and orange marmalade would all be good options.
Measuring Meatballs: you’ll need 32 meatballs for this recipe. The ground beef mixture will make 36 meatballs when portioned using a leveled tablespoon. I always portion into 36 because it gives me extra meatballs to test for doneness and seasoning. If you want the meatballs to be slightly larger, simply portion into 32 meatballs.
Nutrition
Serving: 1biteCalories: 130kcalCarbohydrates: 8gProtein: 5gFat: 9gSaturated Fat: 3gCholesterol: 25mgSodium: 158mgSugar: 0.5g
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