How adorable...these perfect little puff pastry tartlets are filled with a delicious Swedish-style meatball and topped with a flavorful mushroom sauce. Be sure to serve these at your next party!
cost per recipe: $12.21
The price is determined by the national average.
pound ground beef, pork and veal (meatloaf mix)
tablespoons seasoned dry bread crumbs
cup finely chopped onion
teaspoon ground black pepper
cup olive oil
tablespoons all-purpose flour
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
Heat the oven to 375°F. Beat 1 egg and the water in a small bowl with a fork.
Thoroughly mix the meatloaf mix, bread crumbs, onion, remaining egg, nutmeg and black pepper in a large bowl. Shape the meat mixture into 24 (1-inch) meatballs.
Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook for 5 minutes, turning the meatballs over once halfway through the cooking time. Drain the meatballs on paper towels.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 12 (about 3 x 2 1/2-inch) rectangles. Repeat with the remaining pastry sheet. Press the pastries into 24 (1 3/4-inch) mini muffin-pan cups. Brush the pastry cups with the egg mixture. Place 1 meatball into each tartlet shell.
Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the pans and let cool on wire racks for 5 minutes.
Heat the soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Spoon the soup mixture over the pastries before serving.