Swedish Meatball Tartlets

Campbell's Swedish Meatball Tartlets Recipe

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!

At a glance

Prep

20 min.

Total

1 hr. 40 min.

Serves

12

Servings: 2 pieces each

Thaw: 40 min.

Cook: 10 min.

Bake: 25 min.

Cool: 5 min.

Cost per recipe: $13.07

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

  • Campbell's® Condensed Golden Mushroom Soup

    Campbell's® Condensed Golden Mushroom Soup

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What You'll Need

2 eggs, beaten
1 tablespoon water
1 pound ground beef, pork and veal (meatloaf mix)
3 tablespoons seasoned dry bread crumbs
1/3 cup finely chopped onion
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1/4 cup olive oil
All-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
3/4 cup milk

How to Make It

  • 1

    Heat the oven to 375°F.  Beat 1 egg and the water in a small bowl with a fork.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    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.

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Recipe Nutritional Information

Made With

Pepperidge Farm Puff Pastry Sheets

calories

317

totalfat

21g

saturatedfat

9g

cholesterol

60mg

sodium

504mg

totalcarbohydrate

19g

dietaryfiber

1g

protein

12g

vitamina

9%DV

vitaminc

1%DV

calcium

3%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#60968

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