Meatballs in Puff Pastry Cups

Meatballs served in Puff Pastry Cups and topped with buffalo sauce and a drizzle of bleu cheese dressing.

5 from 1 vote

Meatballs in Puff Pastry Cups

These meatballs in puff pastry are a delicious appetizer made with buffalo sauce–coated meatballs served in flaky puff pastry cups and finished with blue cheese dressing.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American

Keyword: meatballs in puff pastry cups

Servings:

Author: Katerina Petrovska

Ingredients

For the puff pastry and meatballs

1 Puff Pastry sheet thawed
24 frozen, fully cooked cocktail size meatballs
1 cup hot buffalo sauce I use Frank's Red Hot
1 tablespoon apple cider vinegar

For the bleu cheese dressing

¾ cup plain yogurt Mayonnaise or sour cream can be used instead of yogurt
1 tablespoon extra virgin olive oil
1 teaspoon white vinegar
1 teaspoon Dijon mustard
2 tablespoons crumbled blue cheese
salt and freshly ground black pepper to taste

Instructions

Prep. Preheat the oven to 400°F.
Prepare the puff pastry. Unfold the thawed pastry sheet on a lightly floured surface and, using a rolling pin, roll it into a 10 x 15-inch rectangle. Cut the sheet into 24 small squares.
Bake. Press the pastry squares into 24 mini muffin pan cups. Bake for 15 minutes, or until golden brown.
In the meantime, prepare the meatballs. Combine hot sauce and apple cider vinegar in a nonstick pan. Add 24 meatballs to the sauce and bring to a boil; cover with a lid and reduce to a simmer; cook for 15 minutes.
Make the dip/dressing. Combine the yogurt, olive oil, vinegar, mustard, bleu cheese, salt, and ground pepper in a mixing bowl; whisk everything together until thoroughly combined. Set aside.
Assemble. Remove the pan from the oven and transfer the puff pastry shells to a serving plate. Place 1 meatball inside each puff pastry cup. Drizzle each meatball with some of the hot sauce left over in the pan.
Serve. Top each meatball with a teaspoon of bleu cheese dressing and serve.

Nutrition