Meatballs Wrapped in Puff Pastry
- Puff pastry: 450 g
- Veal: 700 g
- Onions: 2-3
- Garlic: 3 cloves
- Parsley: 1/2 bunch
- Salt and pepper to taste
Peel the onions and garlic, then grind them together with the veal using a meat grinder. Season with salt and pepper to taste, add finely chopped parsley, and mix the filling well.
Thaw the puff pastry and roll it out not too thinly in one direction. Cut it into long, thin strips.
Form small meatballs from the filling and wrap them in the pastry as if you were winding a ball of yarn.
Grease a baking dish with oil and place the “balls” on it, leaving some space between them. Brush them with beaten egg yolk and bake in the oven at 180ºC (350ºF) for 40 minutes.
The meatballs can be served hot or cold as an appetizer.
For a glossier finish on the surface of the “balls,” brush them with egg yolk twice.