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Meatballs In a Blanket Ring
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Ingredients
for 20 servings
2 tablespoons olive oil
4 cloves garlic, minced
1 yellow onion, finely chopped
2 cups tomato sauce
⅓ cup tomato paste
1 teaspoon red pepper flake
1 tablespoon dried basil
1 tablespoon dried oregano
40 pre-cooked meatballs
4 sheets puff pastry
2 cups shredded mozzarella cheese
1 egg
¼ cup shredded parmesan cheese
Preparation
- Preheat oven to 400°F (200°C).
- Add the oil to a pan on medium-high heat and cook the onions and garlic until deeply caramelized.
- Mix in tomato sauce, tomato paste, red pepper flakes, dried basil and oregano. Bring to a simmer for 5 minutes.
- Add pre-cooked meatballs and coat them with sauce. Remove sauce from heat.
- Roll out three rectangles of puff pastry. One should be 16-inches (41 cm) long, one 22-inches (56 cm) long and the third, 28-inches (71 cm) long. All three should be about 6-inches (15 cm) wide.
- Sprinkle the shredded mozzarella cheese in a line across the bottom of each strip, then place meatballs on top in a line about 1-inch (2 cm) apart from each other.
- Roll pastry over the meatballs. Then take the smallest roll and wrap it around a small oven safe bowl placed on top of a baking sheet. Make sure the ends of the pastry meet and pat together to connect.
- Take a knife and press down the puff pastry between each meatball creating a small opening on either side of the puff pastry. Make a small cut between each meatball just below the top of the puff pastry so that the roll is still connected.
- Repeat this step again with the medium roll and largest roll, wrapping them around each other.
- Add marinara sauce to the oven safe bowl.
- Brush egg wash over the entire ring and sprinkle the shredded parmesan cheese on top. Cover sauce with foil.
- Bake for 25 minutes.
- Serve warm.
- Enjoy!
*Recipe on video and text may differ from each other!
How to cook Meatballs In a Blanket Ring:
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