Puff Pastry Meatball Marinara Bites
Today I’m bringing you another puff pastry recipe in honor of Pepperidge Farm’s 1,2,3 Puff! Contest. Submit your original Puff Pastry recipe for a chance to win an all expense paid trip to New York City for two! Considering that I’ve always dreamed of going to New York City, I really want some of y’all to enter (and win!) so that I can live vicariously though you :).
For complete contest rules and information on entering, (and also to see ME on the Pepperidge Farm webpage, which I think is just too stinking cool!) click here.
I came up with this little idea thinking it would be a quick and easy fix for all of those holiday parties we have coming up. Originally, I just made six of them (the beauty of this recipe is that you can just as easily make six as you can sixty) and as I finished up the photographs I found my husband and my son waiting like vultures, drawn by the aroma. That plate emptied out quick as a wink and I was urged to make more, which I did. Those disappeared just as fast. I made more again...those were gone as well.
What began as an appetizer idea ended up being supper. Fair warning, that package of mini pastry shells comes with twenty four for a reason. You’ll need that many. 🙂
To make these bites you’ll need: Spaghetti Sauce (I used garlic and it was wonderful), meatballs (my homemade recipe or store bought frozen ones that have been precooked), mozzarella cheese, and a package of mini puff pastry shells.
Place desired amount of puff pastry shells top side up on an ungreased baking sheet.
Bake according to package directions.
Look how pretty, perfect, and flaky!
Gently remove tops.
Place about 1/2 – 1 tsp of garlic marinara sauce in each one.
You knew you could put those baby spoons to good use again one day!
Place a meatball in each one.
My homemade meatballs are about 1 inch round and I had to break off about half to put inside as a whole wouldn’t fit.
But this was the PERFECT bite size!
If you use frozen precooked meatballs, you can simply cook them in the microwave or oven before doing this part.
Top each one with a piece of cheese. Place bites on baking sheet an return to oven until cheese is melted.
Remove with spatula and place on plate to serve warm.
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I’ve enjoyed bring you my recipe and experience with mini puff pastry shells in this post, sponsored by Pepperidge Farm Puff Pastry. Now my son and husband are asking if we can have these for supper again tonight! heehee
Do you have a Puff Pastry creation to share? Enter the 1, 2, 3 Puff! Recipe Contest and you could receive an all-expense paid trip to New York City for a taste of the sweet life! Find more great recipes and enter to win at www.123puffpastry.com!
Don’t count the days-make the days count.
~Muhammad Ali
Submitted by Elaine. Thank you, Elaine! To submit your quote (or read over 400 other quotes submitted), click here.
Don’t count the days-make the days count.
~Muhammad Ali
Submitted by Elaine. Thank you, Elaine! To submit your quote (or read over 400 other quotes submitted), click here.
I think that the fried pie filling in the shells and dusted with some powdered sugar would be a tasty two bite dessert. Or a no bake cheesecake filling.
ooh.I like this idea. I was trying to think of things to bring to work for office parties. I really love all the ideas that ya’ll are coming up with.thanks
Thumbs up, Micha! mmmmm
Love how these turned out Christy! and I agree with Lisa, they would be wonderful with the little sausage balls too…maybe with a sliver of jalapeno pepper on the top of the melted cheddar! OH MY what HAVE you started here girl!? (But don’t stop!)
Well the tuna is better without no mayo no mustard — just cook the celrey and
onion to soft stage add olives & tuna as well as salt & peper — then add the cheese. It’s better to be on the dry side when I placed the mix into the pastry — not bad!
I wonder what tuna would teast like in the pastry?? — if I mix the tuna with pickles, olives, celery with Mayo and mustard mixed together as if you are fixing it for a tuna sandwhich. Then put some cheese at bottom of pastry then the tuna mix and chesse at top then warm up — wonder if that would work??? But I am for sure going to try your way — off to the store to grab the puff pastry… Thanks for sharing!
How funny that I was actually thinking of doing something similar and then I saw your post! These look really good! Thanks for sharing this recipe; it’ll be a real help for the upcoming holidays!
Wow…those look soooooooo yummy! Thanks for posting! 🙂
mmmm these look great! I will definitely be making these for some upcoming parties as an appetizer 🙂 You have the greatest recipes Christy, keep ’em comin!