AMAZING APPETIZER: MINI MEATBALL CUPS

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Chef's Tip: The meatballs should be small, only about 1-inch (2.5cm) in diameter, fully cooked and completely frozen (more on freezing the meatballs later).
• 4. Place the defrosted puff pastry sheet on a clean surface, dusted with a bit of flour.
• 5. Cut the dough, into 2-inch (4cm) squares.
• 6. Chef's Tip: The size of your pastry squares will vary a bit, depending on the type of mini muffin pan you are using.
• 7. Chef's Tip: If you have some puff pastry scraps, just brush them with butter, sprinkle with some sugar and cinnamon, and then pop into the oven... YUM.
• 8. Lightly oil the muffin pan.
• 9. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 10. Chef's Note: 400f (205c) is the standard temperature for working with puff pastry.
• 11. Add the dough to cups of the mini pan.
• 12. Place one of the frozen meatballs into each one of the cups.
• 13. Chef's Note: Why cook your meatballs, and then freeze them? Well, I tried doing the meatballs three ways: 1. Precooked, but not frozen... Meatballs come out overcooked and dry. 2. Raw, frozen or unfrozen... Meatballs never cook completely through. 3. Precooked, and frozen... Meatballs come out hot and juicy.
• 14. Bake in the preheated oven for 20 to 25 minutes, or until the meatballs are heated through, and the pastry is crispy and golden.
• 15. Remove from the oven, add 1/2 teaspoon of the marinara sauce to the top of each meatball cup.
• 16. Chef's Tip: If the weather is really cold, add a bit of cayenne to the marinara sauce.
• 17. Sprinkle with some mozzarella cheese.
• 18. Return to the oven for 3 to 5 minutes, or until the cheese is bubbly.
• 19. PLATE/PRESENT
• 20. Serve while still warm, on a nice serving platter. Enjoy.
• 21. Keep the faith, and keep cooking.