amazing appetizer: mini meatball cups

How To Make amazing appetizer: mini meatball cups

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  1

  PREP/PREPARE
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  2

  Gather your ingredients.
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  3

  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).
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  4

  Place the defrosted puff pastry sheet on a clean surface, dusted with a bit of flour.
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  5

  Cut the dough, into 2-inch (4cm) squares.
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  6

  Chef’s Tip: The size of your pastry squares will vary a bit, depending on the type of mini muffin pan you are using.
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  7

  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.
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  8

  Lightly oil the muffin pan.
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  9

  Place a rack in the middle position, and preheat the oven to 400f (205c).
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  10

  Chef’s Note: 400f (205c) is the standard temperature for working with puff pastry.
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  11

  Add the dough to cups of the mini pan.
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  12

  Place one of the frozen meatballs into each one of the cups.
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  13

  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.
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  14

  Bake in the preheated oven for 20 to 25 minutes, or until the meatballs are heated through, and the pastry is crispy and golden.
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  15

  Remove from the oven, add 1/2 teaspoon of the marinara sauce to the top of each meatball cup.
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  Chef's Tip: If the weather is really cold, add a bit of cayenne to the marinara sauce.
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  Sprinkle with some mozzarella cheese.
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  Return to the oven for 3 to 5 minutes, or until the cheese is bubbly.
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  PLATE/PRESENT
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  20

  Serve while still warm, on a nice serving platter. Enjoy.
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  21

  Keep the faith, and keep cooking.
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