Phyllo Wrapped Meatballs Recipes

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PHYLLO WRAPPED MEATBALLS



Phyllo Wrapped Meatballs image

I received this recipe from a great friend. It's quick, easy, and always a hit a parties. The size and wrapping make these perfect to pick up and eat while you mingle with the crowd. They are kid-friendly too, my 3-year-olds and 5-year old just love them.

Provided by ElatedMom

Categories     Meat

Time 45m

Yield 20-30 meatballs, 20-30 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 (8 ounce) package crumbled blue cheese
1/4 cup dried tomatoe, packed in olive oil, chopped
1/2 small onion, sauteed in butter
3 teaspoons Mrs. Dash garlic and herb seasoning, blend
salt and pepper, to taste
1 teaspoon olive oil
phyllo pastry sheet
3 tablespoons butter, melted
8 ounces sour cream
1 1/4 ounces French onion soup mix

Steps:

  • Method.
  • In a big bowl, combine ground beef, blue cheese, dried tomatoes, sauteed onion, seasoning blend, salt and pepper. Mix thoroughly with hands. Form into about 1-inch diameter balls. Fry all the balls in a pan with 1 teaspoons olive oil until thoroughly cooked through. Drain. Cut phyllo dough sheets into 2-inch squares. Place one meatball on each square and fold up corners, then twist the top for a decorative look. Do this for each meatball. Brush each appetizer with melted butter. Place all the phyllo appetizers on a cookie sheet and bake about 15 minutes (or until golden brown) in a 350 degree oven.
  • To prepare dipping sauce: Mix packet of French onion soup mix with sour cream and stir thoroughly.
  • Notes:
  • Number of servings: Makes about 20-30, depending on size of meatballs.

Nutrition Facts : Calories 130.7, Fat 10.1, SaturatedFat 5.7, Cholesterol 33.2, Sodium 348.4, Carbohydrate 2.4, Fiber 0.2, Sugar 0.8, Protein 7.6

SIR WINSTON'S BEEF PHYLLO



Sir Winston's Beef Phyllo image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds beef tenderloin
2 tablespoons Duxelles, recipe follows
5 sheets phyllo
1 1/2 tablespoons olive oil
Merlot sauce, recipe follows
1 ounce butter
3 tablespoons chopped mushrooms
1 teaspoon chopped shallots
Herbs
1 tablespoon Chardonnay
1/2 tablespoon brandy
3 tablespoons foie gras
1 ounce butter
2 cloves garlic, smashed
1 small shallot, minced
2 tablespoons chopped fresh herbs (whatever is handy: chives, tarragon, chervil, parsley, etc.)
2 tablespoons Merlot
1 cup veal stock

Steps:

  • Trim all fat from beef tenderloin. Season with salt and pepper. Sear on all sides. Allow to cool.
  • Cover tenderloin completely with the duxelles mixture. Take a sheet of phyllo and brush with olive oil. Wrap the tenderloin with the phyllo. Tenderloin must be completely covered. Continue this process until all phyllo is depleted. Each piece of phyllo, including the outside layer, must be brushed with olive oil. Place in a preheated 450-degree F oven for 15 to 20 minutes for medium to medium rare. Remove from oven and slice tenderloin in 8 equal slices. Place equal amount of sauce on each plate and place meat on top of sauce.
  • In a small saute pan, melt the butter. Add and saute chopped mushrooms with shallots, herbs, and Chardonnay. Cook until all liquid is evaporated. Add brandy and remove from heat. Place mixture in food processor until pureed. Add foie gras and mix well.
  • In a small saute pan, melt the butter. Add and saute garlic, shallots, and fresh herbs. Add Merlot. Reduce slightly. Add veal stock. Bring to a boil. Simmer for 15 to 20 minutes, reducing mixture to sauce consistency.

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