Easy Meatball Wellington Recipe – Health Starts in the Kitchen (2024)

FAQs

What is the best meat for Beef Wellington? ›

Traditionally, the dish centers around beef surrounded by pâté, mushrooms and some form of ham that is then wrapped in puff pastry and baked in the oven. The best cut of beef for beef Wellington: We're starting with one of the most tender cuts of beef ever—the tenderloin!

A center-cut beef tenderloin is also known as a Châteubriand. For best results, use a high-quality all-butter puff pastry, such as Dufour. Alternatively, make your own using this recipe. Foie gras pâté can be used in place of the fresh foie gras.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

How To Prevent A Soggy Beef Wellington. When pre-cooking the beef tenderloin for a beef Wellington, making sure to sear it and not just brown it is a crucial step in preventing sogginess. Searing locks in some of the juices so they don't seep out and pool in the bottom of the pastry.

Beef wellington is not an easy dish to prepare with perfection. For starters, getting the tenderloin steak right is a challenge in itself. It has to be tender on the inside but decently firm on the outside, so it doesn't get mushed inside. The pâté and the duxelles are like preparing two individual dishes themselves.

To prevent a soggy bottom on your Beef Wellington, make sure your duxelle is cooked well to let the mushrooms release all their moisture. Also, the prosciutto will help to act as a barrier to keep the liquids inside. Brushing an egg wash on the inside of the pastry can also help form a barrier while it cooks.

Line a baking sheet with aluminum foil or parchment paper so it doesn't stick to the pan (and it makes cleaning easier). Place the desired amount of beef wellington on the lined baking sheet and loosely cover with aluminum foil, which ensures the puff pastry gets crispy without burning.

Think of phyllo dough as an easy prepared dough you can use instead of reaching for puff pastry or pre-made pie dough, it doesn't need to be used in solely in these more traditional recipes.

Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.

Is it better to use milk or water in meatballs? ›

Milk, definitely. Water doesn't add flavor or fat, so it detracts from the finished meatballs. If I don't have milk, or I'm making them for people who don't eat milk with meat (a significant portion of my family keeps kosher) I use beef or chicken stock. It adds moisture and flavor, which is what you want.

If you only have high-fat options, such as sour cream, heavy cream, and buttermilk, you can use one of these ingredients as an effective milk alternative. However, you may need to add a bit of water or broth to thin out the consistency of any thicker substitutes before making an effective panade.

They are super flavorful but what makes them so so tender and moist is this: Plain Greek Yogurt. The lactic acid from the yogurt tenderizes the meat while adding subtle flavor. The addition of egg and parmesan cheese help keep the meat together so that you get delicious weeknight meatballs in minutes.

Rolled Oats

Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.

According to the USDA, 3 ounce serving contains 243 meatball calories and a significant 18.9 grams of fat. In fact, 30 percent of the calories in meatballs comes from fat. Of that total, 6.5 grams are saturated fat — the kind that can increase your risk of heart disease, according to Mayo Clinic.

Center-cut beef tenderloin – for this recipe you'll want a 2-3 pound beef tenderloin. I do not recommend a larger cut of meat, as it will be hard to cook the meat at the same time and temperature as the puff pastry. You'll want to use a center-cut beef tenderloin, if possible.

The best cut of meat for Beef Wellington is a nice beef tenderloin, but you could really make this with a fillet steak or filet mignon if you want to try making smaller, individual beef wellingtons rather than a large one that you slice.

If you do not have – or don't want to use – Parma ham, you can use lean bacon or a salty ham instead, if you really want to, you can omit it entirely, but I find the extra saltiness in the flavours works perfectly.

Tesco Finest 2 Beef Wellingtons 505G - Tesco Groceries.