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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. Grind them together with the veal in a meat grinder. Season with salt and pepper, add the finely chopped parsley, and mix the filling thoroughly.
Thaw the puff pastry and roll it out in one direction so it isn’t too thin. Cut it into long, thin strips.
Form small meatballs from the filling. Wrap each one in a pastry strip, winding it like a ball of yarn.
Grease a baking dish with oil. Place the wrapped balls in the dish, leaving space between them. Brush with beaten egg yolk and bake at 180°C (350°F) for 40 minutes.
Serve hot or cold as an appetizer.
Brush with egg yolk twice for a glossier finish on the surface of the balls.
