BBQ Meatball in Puff Pastry

Everyone is familiar with the pre-packaged sausage or meatball pastries you find in supermarkets. At least here in the Netherlands. They are variations of the sausage roll and make great quick snacks. We’ve created our version, the BBQ meatball puff pastry.

We smoke the meatballs, and the puff pastry buns are relatively easy to assemble with a bit of creativity.

To get acquainted with our new grill, we start slowly by making some cheese-filled meatballs and smoking them low and slow at 120°C (248°F).

We insert a probe into one meatball to monitor the temperature inside the grill and know precisely when the meatballs are done. While the meatballs are smoking, we prepare the BBQ sauce.

We’ve created a delicious sweet BBQ sauce, which we brush onto the meatballs when they reach around 65°C (149°F). As the meatballs continue to smoke and reach 70°C (158°F), the sauce caramelizes and becomes sticky.

After the meatballs have cooled slightly, we place them on a sheet of puff pastry. Make sure to lay the puff pastry on a sheet of baking paper because it’s still moist and can easily stick to your countertop.

We then cut another sheet of puff pastry into strips and loosely drape them over the meatball. This allows any remaining moisture from the meatball to escape, keeping the puff pastry dry and crispy.

Next, we brush the puff pastry with egg wash to make it golden brown and sprinkle it with cheese, just because we can.

The wrapped meatballs in puff pastry are then baked at 200°C (392°F) on the glazed pizza stone we’ve placed inside the grill. The Weber stone is so smooth that you don’t need any additional grease or parchment paper. As long as the stone is clean, the puff pastry won’t stick to it.

This is our BBQ meatball in puff pastry. If you decide to make these, let us know in the comments below. Even better, could you take a photo and post it on Instagram? Tag @bbqhelden so we can see what you’ve created.


  • 12 sheets of puff pastry
  • 1 egg
  • Grated cheese

For the Meatball

  • 500 grams of ground beef
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic granules
  • 1 tsp black pepper
  • 1 tsp roasted onion powder
  • 1/2 tsp chipotle
  • 40 grams of grated aged Gouda cheese
  • 1 egg
  • Sea salt

For the BBQ Sauce

  • 250 ml ketchup
  • 2 tbsp apple cider vinegar
  • 2 tbsp syrup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • A generous splash of Tabasco


  1. Combine all the meatball ingredients, except for the salt, and form meatballs of approximately 100 to 120 grams each.
  2. Smoke the meatballs at 120°C (248°F) and prepare the BBQ sauce in the meantime.
  3. Put all the sauce ingredients in a saucepan, heat them gently, and stir until the sugar has melted.
  4. When the meatballs reach an internal temperature of around 65°C (149°F), brush them with the BBQ sauce and continue cooking until they reach 70°C (158°F). Remove the meatballs from the grill and let them cool.
  5. Allow the puff pastry sheets to thaw for 5 to 10 minutes on a sheet of baking paper.
  6. Place a meatball on a sheet of puff pastry and cut another sheet into strips as described above. Loosely cover the meatball with these strips so that you can see the meatball through the gaps.
  7. Roll up the sides of the puff pastry to seal everything and brush it with the egg wash. Sprinkle with grated cheese.
  8. Preheat the grill to 200°C (392°F) and bake the parcels on a baking sheet for 20 to 25 minutes until the puff pastry is golden brown.

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