Phyllo Wrapped Meatballs Recipes

HOMEMADE PHYLLO (OR FILO) DOUGH

Steps:

• Place 2 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface.
• Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
• Divide dough into 20 (20 gram) portions using a kitchen scale; roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
• Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together.
• When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate.
• Repeat with the remaining 15 balls of dough in batches of 5.

PHYLLO WRAPPED MEATBALLS

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.

PHYLLO WRAPPED HUEVOS RANCHEROS

Steps:

• Preheat the oven to 450 degrees F.
• Add 2 tablespoons of butter to a large skillet over medium heat. Add the eggs and stir with a rubber spatula until halfway cooked. Remove from the heat. Cook's Note: Eggs will cook more later in the oven.
• Lay the phyllo dough out on a parchment lined sheet pan and cover with a slightly damp towel.
• Sprinkle a large cutting board lightly with bread crumbs (this will help prevent phyllo from sticking and also give it an extra crunch in the finished product). Take 1 sheet of phyllo and lay it out on the board. Brush the phyllo sheet with melted butter. Put another piece on top and brush with butter. Repeat with remaining phyllo sheets.
• Working lengthwise, spread eggs onto the phyllo leaving 2-inches on each edge. Top with 1/2 can of black beans and 1 cup of crumbled queso fresco. Roll the phyllo into a pinwheel and glue the final edge with melted butter. Brush the entire log with melted butter. Put on a parchment lined quarter sheet pan and bake until nicely browned, about 10 to 12 minutes. Remove from the oven and allow to cool slightly.
• In a medium saucepan over medium-high heat, add the oil. Stir in the onion and garlic and cook until softened. Add tomatoes, chiles, chipotle and adobe sauce and cook for 2 minutes. Stir in the spices and cook until well incorporated and slightly reduced, about 3 to 4 minutes. Garnish with cilantro and keep warm.
• Guacamole:
• Mix all the ingredients together in a small bowl.
• To assemble dish:
• Slice the baked phyllo into disks and arrange on a serving platter. Top with the sauce and lime guacamole. Sprinkle the remaining black beans on top and around the rolls before serving.

ITALIAN MEATBALL BUNS

Steps:

• Let dough stand at room temperature until softened, 25-30 minutes., Cut each roll in half. Wrap each portion around a meatball, enclosing meatball completely; pinch dough firmly to seal. Place on greased baking sheets, seam side down. Cover with kitchen towel; let rise in a warm place until almost doubled, 1-1/2 to 2 hours., Preheat oven to 350°. Bake buns until golden brown, 12-15 minutes. Brush tops with oil; sprinkle with cheese and basil. Serve with marinara sauce.

WRAPPED MEATBALLS

Steps:

• Heat oven to 375°F.
• Unroll dough into 16 triangles on cutting board; cut each triangle lengthwise in half. Place 1 meatball near short end of each triangle; roll up. Place, point sides down, on baking sheet.
• Bake 12 to 15 min. or until meatballs are heated through and crescent dough is golden brown. About 5 min. before appetizers are done, cook pasta sauce in saucepan on medium-low heat until heated through, stirring occasionally.
• Sprinkle appetizers with cheese. Serve with pasta sauce.

SPICY CHICKEN PHYLLO ROLLS

Steps:

• In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in poaching liquid 20 minutes. Cut chicken into 1/4-inch cubes.
• In a large bowl stir together chicken, sour cram, scallion, lime juice, jalapeño, cumin, and salt and pepper to taste. Chill filling, covered, at least 2 and up to 3 hours.
• Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
• On a work surface arrange 1 phyllo rectangle with a short side facing you and lightly brush with egg wash. Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover. Lightly brush folded phyllo with egg wash and roll up jelly-roll fashion. Make more rolls with remaining phyllo and filling, brushing with egg wash in same manner.
• Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20 to 30 minutes, or until golden. Serve rolls with salsa if desired.