Chef’s Tip: The meatballs should be small, only about 1-inch (2.5cm) in diameter, fully cooked and completely frozen (more on freezing the meatballs later).
Place the defrosted puff pastry sheet on a clean surface, dusted with a bit of flour.
Cut the dough, into 2-inch (4cm) squares.
Chef’s Tip: The size of your pastry squares will vary a bit, depending on the type of mini muffin pan you are using.
Chef's Tip: If you have some puff pastry scraps, just brush them with butter, sprinkle with some sugar and cinnamon, and then pop into the oven... YUM.
Lightly oil the muffin pan.
Place a rack in the middle position, and preheat the oven to 400f (205c).
Chef’s Note: 400f (205c) is the standard temperature for working with puff pastry.
Add the dough to cups of the mini pan.
Place one of the frozen meatballs into each one of the cups.
Chef’s Note: Why cook your meatballs, and then freeze them?
Well, I tried doing the meatballs three ways:
1. Precooked, but not frozen… Meatballs come out overcooked and dry.
2. Raw, frozen or unfrozen… Meatballs never cook completely through.
3. Precooked, and frozen… Meatballs come out hot and juicy.
Bake in the preheated oven for 20 to 25 minutes, or until the meatballs are heated through, and the pastry is crispy and golden.
Remove from the oven, add 1/2 teaspoon of the marinara sauce to the top of each meatball cup.
Chef's Tip: If the weather is really cold, add a bit of cayenne to the marinara sauce.
Sprinkle with some mozzarella cheese.
Return to the oven for 3 to 5 minutes, or until the cheese is bubbly.
Serve while still warm, on a nice serving platter. Enjoy.