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–+ servings
Upside Down Meatball Puff Pastry

Irresistible Upside Down Meatball Puff Pastry Delight

Enjoy the delicious Upside Down Meatball Puff Pastry, a comforting twist on a classic dish that is perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinners
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground beef a juicy base for deliciously seasoned meatballs
  • 1 teaspoon Salt enhances the overall flavor of the meat
  • 1 teaspoon Black pepper adds a subtle kick to your meatballs
  • 1 teaspoon Garlic powder infuses a lovely, aromatic flavor
  • 1 teaspoon Onion powder provides a depth of flavor without the texture of fresh onions
  • 1 teaspoon Oregano contributes an Italian flair to your meatball mix
  • 1 teaspoon Basil brightens the meatballs with a hint of freshness
  • 1 large Egg binds the ingredients together for a perfect texture
  • ½ cup Breadcrumbs gives the meatballs structure and moisture balance
For the Assembly
  • 1 cup Marinara sauce a rich, comforting layer that elevates the dish
  • 8 oz Shredded mozzarella cheese melts beautifully, creating a gooey texture
  • 1 sheet Puff pastry envelops the meatballs, providing a flaky topping
  • 1 tablespoon Olive oil adds a touch of richness while cooking the meatballs

Equipment

  • large bowl
  • Skillet
  • Baking Dish
  • Rolling Pin
  • round cutter

Method
 

Preparation Steps
  1. In a large bowl, combine the ground beef, salt, black pepper, garlic powder, onion powder, oregano, basil, egg, and breadcrumbs. Mix thoroughly until well incorporated.
  2. Form the mixture into 1-inch meatballs and place them on a clean plate.
  3. Preheat your oven to 400°F (200°C). Heat olive oil in a skillet over medium heat. Cook the meatballs in batches for about 5-7 minutes until they are browned on all sides. Transfer to a baking dish.
  4. Pour marinara sauce over the cooked meatballs, ensuring they are generously coated.
  5. Sprinkle shredded mozzarella cheese evenly over the top of the marinara-covered meatballs.
  6. Roll out puff pastry on a lightly floured surface until about ¼ inch thick. Cut a circle to cover the meatball mixture.
  7. Place the puff pastry over the meatball mixture, tucking the edges down around the meatballs.
  8. Bake in the preheated oven for 25-30 minutes until the pastry is golden brown.
  9. Allow to cool for a few minutes, then carefully invert onto a serving platter.
  10. Optionally, garnish with fresh basil leaves, slice, and serve warm.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 5mgCalcium: 20mgIron: 15mg

Notes

Keep meatballs uniform in size for even cooking. Sear in batches to avoid steaming and ensure a crispy crust. Store leftovers in an airtight container for up to 3 days or freeze portions for longer storage.

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