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Minced meat roll stuffed with vegetables

Minced meat roll stuffed with vegetables

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A roll of minced meat with vegetables, full of flavors, full, spicy and good-looking! For a special meal, try this recipe!

  • 800 g minced pork
  • 2 eggs husband
  • 1 link parsley
  • 1 finely chopped onion
  • 2 slices of bread soaked in milk
  • salt, pepper or thyme chilli flakes
  • Filling:
  • 3 tablespoons peas
  • 3 tablespoons corn
  • 1/2 carrot
  • 1 red pepper ...

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Minced meat roll stuffed with vegetables:

Mix the minced meat with the eggs, the chopped parsley and the rest of the ingredients, season it. On an aluminum foil or baking paper sprinkled with breadcrumbs, spread the meat composition, which we press well so that it does not fall apart. Sprinkle the colored vegetables on top. Hold the end of the foil and roll. Place it on a tray.

Put the roll in the oven heated to 180 degrees for 40 minutes. Remove the roll from the paper and put it in the oven for another 10 minutes. Let the roll cool and slice it.

Minced meat roll with vegetables and cheese

Minced meat roll with vegetables and cheese. A festive meatball cooked in the oven, filled with vegetables saute in a pan. Very tasty! A kind of pork tenderloin with vegetables, meatloaf (as the Americans call him) or fasirt (Faschiertes) as we call it in Transylvania.

I made the minced meat roll with vegetables and cheese for a lunch during the week. It is very tasty both hot (with a mashed potato or plain rice and a assorted salad or pickles) and cold the next day. After complete cooling, the roll can be cut into very thin slices that look very good and can be placed on a snack plate or that can find their place in a sandwich or picnic basket. It can successfully replace and block of honey for Easter (for those who do not eat lamb). If you don't feel like complicating yourself with rolling, you can make this meatball stuffed and in the form of a terrine: place a layer of meat in a heat-resistant dish, put the vegetables and cheese and cover with the rest of the meat. - I did something like that here.

Sauteed vegetables from the filling are prepared according to this recipe. You can use carrots, cauliflower, mushrooms, zucchini, broccoli, peppers, corn, onions, peas, green beans (pods), etc. They can be fresh or frozen. Maybe you made a bigger amount of vegetables in the pan and you have a few left… Here's a good idea for recycle their's! You can also use only scalded or steamed vegetables but they no longer have the same fine taste.

The minced meat composition from this roll is exactly what I make it for simple meatballs: minced pork or mixed with beef, garlic, onion, raw eggs, salt, pepper, paprika, thyme, ground cumin and soaked bread crumbs. It's my mother's recipe. Of course you can use your own meatball recipe but don't forget to season the composition well! Nobody really likes faded meatballs…

From the quantities below we obtained a roll of minced meat with vegetables and cheese of approx. 40 cm long and with a diameter of about 7 - 8 cm, enough for 8 -10 servings. I told you that it is good in 2 days (kept in the fridge) so there is no waste.

Minced meat roll, stuffed with eggs and onions & # 8211 a tasty and nutritious food

Today I recommend a tasty and nutritious roll recipe. With such a roll you can impress any guest. The recipe is explained step by step in the lines below.


Ingredients for the filling:

Method of preparation:

Put the minced meat in a bowl. Whether we use beef, pork or chicken, it would be good to chop it at home, because it is much tastier than the one bought in the store. Add an egg, salt and spices. Mix well.

We are preparing the filling. Boil the eggs, let them cool a bit, then peel them. We cut them as small as possible.

Peel an onion, finely chop it and fry it in hot oil. Add the fried onion to the chopped egg. We also add green onions and finely chopped parsley.

We spread a food foil on the worktop. Grease it with oil and place the minced meat on top. Spread the minced meat in a rectangular sheet. Put the filling on top and spread it evenly.

With the help of foil, we roll the stuffed meat so as to obtain a roll. Put the roll in a baking tray and put it in the oven. Bake the roll for 40-50 minutes in the preheated oven at 200 degrees.

Baking time may vary from oven to oven, so it's a good idea to check the roll from time to time. When it is ready, take it out of the oven and let it cool. We then cut it into slices and serve it with our loved ones. Good appetite and increase cooking!

Minced meat roll with vegetables!

This appetizer roll of minced meat with frozen vegetables will surely please you. It is tasty and good-looking - perfect for a festive meal. In addition, it is easy and quick to prepare.


-400 gr of frozen vegetable mixture

-salt and black pepper - to taste.


1. Break the slices of bread into pieces and soak them in milk.

2.Cut the bacon and chicken breast into pieces, then pass them through the meat grinder.

3. Drain the liquid bread, then pass it through the mincer.

4.Cut the dill into small pieces.

5. Beat the eggs a little with a fork, then add them to the bowl with the minced meat together with the vegetable mixture (without preventive thawing) and the chopped dill.

6. Season the composition with salt and pepper, then mix with a spoon, then with your hands.

7. Place a double sheet of foil on the baking tray, grease it with oil and add the meat composition. Form a stick, trying to shape it narrow and high.

8. Bend the edges of the foil so that the liquid formed during baking does not flow.

9.Insert the mold in the preheated oven to 220 ° C for about 50 minutes.

10. Remove the roll from the oven and let it cool. Then cut it into slices and serve.

The roll is very tasty and goes for both the holiday and the daily meal. It's easy to prepare, anyone can handle it. Also, the roll can be prepared in advance, then wrap it tightly in cling film and put it in the freezer.

In a bowl put the minced meat, urda, finely grated Parmesan cheese and salt. Mix the ingredients well until you get a homogeneous composition.

Turn it over on a silicone mat and give it the shape of a roll. Dress the roll in the ham strips and tie it with kitchen thread.

Heat the oil in a large pan and brown the roll well on all sides.

Then pour the white wine and boil for 3-4 minutes until the alcohol evaporates from it. Salt and pepper, then cover the bowl tightly and boil the roll on low heat for 30-40 minutes, during which time you turn it over on the other sides.

Check if it is ready by sticking a toothpick in the middle of the roll. If the juice comes out, continue boiling and if not, the roll is ready.

It is important to cover it tightly during cooking, so the liquid does not decrease and we also have a tasty sauce to serve with slices of roll.

Before serving, remove minced meat roll with urda and parmesan on a wooden board and cut the splints, then slice it.

I also recommend the recipe for baked pork tenderloin roll, very simple and tasty.

I assure you that it is worth trying, it is simple to make and very tasty, with a special taste. Enjoy!

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Meat roll with vegetables

Although I called this recipe rolled meat with vegetables, it would have been more correct to have called it polpetone, this being the original name of the recipe. In Italian, polpetine means meatballs, so polpetone would be & # 8220mega-meatball & # 8221 or a & # 8220super meatball & # 8221 if you want.

Traditionally, polpetone is called any roll based on a mixture of minced meat, egg, parsley, bread and just about anything that goes into the classic meatball recipe. I made the recipe for Pentecost, because it has a festive look and is even more elegant than any meatballs I would have made. In terms of preparation, I used first of all the multi-storey set, in which I steamed the vegetables, because for meatballs and not only, it is recommended that the vegetables keep their texture and color. The more we cook the vegetables, the more they lose their properties, both nutritional and texture, taste and color. Therefore, steaming vegetables is the most suitable way to cook. I took the set from KitchenShop and it is one of the best investments made lately.

Ingredients for 8-10 servings:

  • 1kg minced meat mixture pork / beef or beef only
  • 2 eggs husband
  • a bunch of parsley
  • 100g grated parmesan
  • 7-8 slices of bread toast 2 days old
  • 150ml milk
  • 150g sliced ​​bacon
  • 100g grated cheese
  • 70g pesmet
  • 5-6 cloves of garlic
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • a handful of green peas
  • 2 new carrots
  • a small broccoli caper (approx. 300-400g)

We fill up half of the pot from the multi-storey set with water, on top of it we place the pan with the holes specially designed for steaming and in it we place the bouquets of broccoli, carrots and peas. We steam them for about 10-15 minutes on high heat or until they are almost soft. Soak the slices of toast (with the crust) in the milk, then squeeze them well.

In a large bowl put the minced meat, crushed garlic, parsley, bread, eggs, grated Parmesan and season well with salt and pepper to taste. Knead the mixture well to combine all the ingredients well. Spread a large sheet of baking paper on a flat work surface and spread the minced meat mixture in a rectangle by pressing lightly with your fingers so that the surface is uniform. Place the strips of bacon on top of the minced meat rectangle, side by side. Then sprinkle half the amount of grated cheese and put the steamed vegetables in the middle of the rectangle.

Over the vegetables comes another layer of grated cheese, then press the filling well with your fingers. Using the baking paper we start to roll the meat lengthwise, just like any other roll. Try to run as tight as you can. Now that we have finished the actual rolling, we wrap everything in baking paper and let the roll rest in the fridge for an hour. Then we open the baking paper, cut half of it and place it in the tray on the grill. The baking paper should be about the size of a roll, to allow the fat to drain away. Place the roll on the baking paper and cover it with breadcrumbs. Put the tray in the hot oven at 180 ° C and bake the meatballs for 45-50 minutes.

The secret of a perfect roll

Before I show you what a miracle came out, I have to tell you a secret for the recipe to come out great. The tray in which you bake the roll matters a lot. Great care, the meat roll should not exceed the size of the tray in which we bake it.

And if we keep talking about the tray in which we bake it, I used the tray with the grill. It is ideal for this recipe from several points of view. It allows the hot air from the oven to circulate under the roll, thus helping it to bake evenly. Due to the grill, the fat drains into the tray, thus preventing the roll from burning on the edges. In addition, the grill will leave equal marks on the roll and this helps us to cut perfect portions, equal for each guest at the table.

If we did not use such a grill pan, it would mean that halfway through the cooking time we have to turn the meat roll to make the crust evenly on both sides. But for a meatball made from a kg of meat, it's a bit difficult to do that without breaking it. Even if it seems a complicated recipe, know that it is not. In fact, everything goes very fast and it will take more time to prepare the ingredients than to actually cook. Have a good appetite!

About Stefania's meatball with eggs & # 8211 brief history

Probably few know why this meatball bears the beautiful name of & # 8222Stefania & # 8221. Who gave it this name? It is about Princess Stephanie of Belgium (b. 21.05.1864-d. 23.08.1945).

The story of her life is like a soap opera. She was the wife of Crown Prince Rudolf of Austria. She was the daughter of King Leopold II of Belgium and his wife, Marie Henriette of Austria, and was born at Laeken Royal Castle. Her grandfather was the first king of the Belgians, and her aunt was the empress of Mexico.

On May 10, 1881, a few weeks before her 17th birthday, Stephanie married Rudolf, the only son of Emperor Franz Josef of Austria and Princess Sissi, Elizabeth of Bavaria, in Vienna. They had only one child, Archduchess Elizabeth Maria of Austria, called in the family & # 8222Erzsi & # 8221 (Erji). In 1889 Rudolf was found dead at Mayerling, along with his 17-year-old mistress, Baroness Maria Vetsera, as an apparent result of a suicide. The scandal that followed her husband's death caused Stephanie to isolate herself from the court in Vienna. She also had a bad relationship with her father, Leopold II of Belgium.

Regarding & # 8222The festive meatball with Stefania eggs & # 8221 we are more interested in the second marriage of the princess. On March 22, 1900, at Miramare in Italy (then part of Austria-Hungary), against her father's wishes, Stéphanie married Count Elemér Lónyay of Nagy-Lónya and Vásáros-Namény, a Hungarian count who was raised in 1917 to the rank of Fürst (print) by the Emperor of Austria.

Stephanie and her new husband lived at his castle in western Hungary (today in Slovakia). She was loved by the Hungarian people and lived in Hungary for the rest of her life, dying at the age of 81 in Pannonhalma on August 23, 1945.

Stéphanie was a great lover of Hungarian cuisine and has several inventions in gastronomy. In Hungarian cuisine there is the name of & # 8222tip Stefania & # 8221, which means that the food contains a whole boiled egg. This is the name of the whole meatball with whole egg & # 8222Chiftea Stefania & # 8221 but there is also & # 8222Risotto Stefania & # 8221, & # 8222Sufleu Stefania & # 8221 but also & # 8222Cuiburi Stefania & # 8221 (source).

From the ingredients below it results approx. 12-15 servings (round shape of 26 cm). This festive meatball with boiled eggs can be served both hot and cold, on platters assorted appetizers.

Minced meat roll

The meat roll is extremely well known in our kitchens, so to speak, it is always made for the holidays and probably those who have an age place it in the first places. In the past, when there was no meat, it was a sophisticated holiday dish, I remember my mother making this roll for Christmas, and she put pork sausages or eggs in the middle for a beautiful effect.

Meat roll can be eaten both hot as a main course with a mashed potato or vegetable, and cold as an appetizer. In principle, it is a huge meatball, the composition is the same as for meatballs, and boiled eggs are placed in the middle of it. We like it very much, it's true that I don't do it as often as before because of course there are other and other dishes, now we have a choice when it comes to meat, but it's a living classic as they say , will always remain in our menu.

The recipe is very simple, my request is to use minced pork, if you use beef pork mixture, the roll will have a different color not very appetizing I would say. Of course the taste is very good but at first sight it is a little darker in color. But you can also make it from chicken and then I recommend this recipe.

Otherwise, basic ingredients, a cake pan, baking sheet and an oven. Si spor!

Minced meat roll

  • 600g minced pork
  • 3 eggs for composition + 4 eggs for laying inside
  • 5 tablespoons breadcrumbs
  • 1 teaspoon sweet pepper paste
  • 1 teaspoon salt (approximately)
  • pepper
  • 1/4 teaspoon dried thyme
  • optional 2 tablespoons chopped greens

How to prepare minced meat:

Put the meat and the rest of the ingredients in a bowl, mix them well until smooth. It is preferable to keep the mixture cold 3-4 times, but if you are in a hurry, go ahead.

Preheat the oven to 180 degrees Celsius.

We boil the 4 eggs and peel them.

Put a baking sheet in a cake pan, leave a longer edge with it and cover the roll.

We put three quarters of the composition in the tray (the whole tray will not be filled only 3/4). Press with your hand in the middle and place the eggs next to each other. The roll will not be as big as the whole tray, only the total length of the eggs. Place the rest of the meat on top and lightly press with your fingers through the oil forming the roll. Cover with the longer edge of the baking sheet and put the roll in a fixed oven for 50 minutes. Then remove the roll, open the top and put the roll in the oven for another 10 minutes to brown nicely.

Let the roll cool a bit and then serve it hot with mashed potatoes or vegetables.

If you want to serve it as an appetizer, let it cool completely, then keep it in the fridge for 3-4 hours and cut it into slices with a sharp knife.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Chicken roll

For the holidays, I propose a light appetizer that balances the caloric dishes on the Christmas table.

This chicken roll is suitable for both appetizers and sandwiches or even served as a main course, along with a vegetable puree. I like it, because it is very versatile, you can put in it any vegetables you like (carrots, peas, olives, mushrooms, etc.) and various spices.

If sometimes you have a craving for sausages or you want to replace them with something healthy and homemade, then I invite you to make this roll. It tastes like sausage, but it is healthy and does not contain preservatives. I'm not even saying it's easy to make, it takes longer to cook.

We need: 650 g chicken breast, 1 capsicum, 100 g green / black olives, 1 clove of garlic, salt, pepper, 100 g bacon, dried thyme.

Put the chicken breast in the food processor, 2/3 of it and chop it well, and chop some of it into cubes.

In a bowl put the chicken breast (both the pasta made in the robot and the minced one with a knife), the diced capsicum pepper, the finely chopped garlic, the spices and the pitted olives. Mix well.

We moisten a baking paper well with water, squeeze it and put it on the work table. We put the composition for the roll, placed in a rectangle in the center, we place the bacon strips, then we tighten the roll with the help of the paper so that the bacon remains in the middle.

Now is the time to wrap the roll well in baking paper, then moisten another piece of paper and wrap the roll in this paper, so that water does not enter during cooking.

We tie the ends with food thread.

In a large pot put a few peppercorns, 1 bay leaf, allspice berries, 1 onion cut into four, a carrot and 3-4 liters of water. When it starts to boil, put the roll and boil it on low heat for 1 hour and 20 minutes, then take out the roll, tear the baking paper and let it cool completely before cutting it.

If we do not consume it immediately, after it has cooled, we wrap it well in food foil or vacuum it.


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