Meat rolls. Other Chicken Roll Recipes

There are a great many recipes for pork dishes, for all occasions, from a simple breakfast to a grand reception of royalty. We suggest trying another dish - pork rolls with different fillings, which is cooked enough, tastes amazing, looks great and will become a real decoration of any table.

Pork rolls with cheese and garlic

Pork with cheese is one of the most popular recipes, the cheese adds tenderness to the meat. The dish goes well with any side dish - rice, potatoes, pasta and sauces - sour cream, tomato, mushroom.

Ingredients:

• pork (fillet) - 1-1.5 kg;
• hard cheese - 200 gr.;
• garlic - 5-6 cloves;
• ready mustard - 1 tbsp. l.;
• mayonnaise - 1-2 tbsp. l.;
• salt, spices, vegetable oil;
• wooden toothpicks.

Cooking algorithm:

Cut the pork into portions, the thickness of each is 1.5 cm. Beat the pieces of meat with a kitchen hammer. Each - sprinkle with salt and seasonings. In a separate container, mix the mustard and mayonnaise until smooth. Send garlic cloves there, peeled, washed and passed through a press.

Spread this delicious sauce on each piece of pork. Cut hard cheese into strips. Put a piece of cheese on a piece of meat, twist it into a roll.

Fasten the structure with a wooden toothpick, then it will not fall apart during the frying process. Fry in a certain amount of vegetable oil, over a fairly high heat, until golden brown.

Transfer the rolls to a saucepan or cast iron skillet, add a little water. Simmer for 20-25 minutes.

Adviсe:

1. You can take more garlic if the household loves spicy dishes.
2. When using Dijon mustard, it is not necessary to grind the sauce, mix lightly so as not to crush the grains.
3. You can decorate the finished meat with your favorite herbs, both cilantro and dill are great.

Rolls with prunes

As a filling for pork rolls, you can use not only hard cheese or vegetables, but also fruits. Dried fruits are even better, where prunes come first. The sweetness of the fruit sets off the taste of meat, in addition, prunes make pork softer.

Ingredients:

• dried prunes - 200 gr.;
• garlic - 1-2 cloves;
• salt;
• rosemary
• dill;
• spices for pork;
• mayonnaise.

Cooking:

Prepare prunes. Pour in water, depending on its condition, soak from 30 minutes to 2 hours. Rinse thoroughly, discard in a colander, leave until the water drains completely. Cut into pieces.

While the prunes are soaking, start preparing the meat. Cut the pork loin into neat layers. Use a kitchen hammer and beat off each piece, trying not to damage.

Salt, sprinkle with spices and salt. Wash and chop the dill. Peel the garlic, then also rinse and chop finely. Lubricate the pork pieces with mayonnaise. Lay pieces of prunes on mayonnaise, sprinkle with garlic and dill. Roll up using wooden toothpicks and secure each meatloaf.

Bake in foil, in the oven. Cooking time - 30-40 minutes, depending on the quality of the meat. Bake, first completely covered with foil, at the end - uncover for the appearance of ruddy. Sprinkle with rosemary.

Adviсe:

1. Garlic can overpower the taste of prunes, so you can skip the spicy seasoning.
2. Baked pumpkin goes especially well with this dish. You can put pieces of pumpkin in foil 30 minutes after baking the meat rolls. Hold on for another quarter of an hour.

Recipe for rolls with mushrooms, baked in the oven

Another popular filling for pork rolls is mushrooms. Perhaps such a dish will be quite heavy for the stomach, so it is recommended to cook it for an adult table. To reduce the calorie content of the dish, an option is offered in which the rolls are not fried, but baked in the oven.

Ingredients:

• pork (loin) - 0.5 kg;
• mushrooms, in this case champignons - 200-250 gr.;
• carrots and onions - 1 pc. + vegetable oil for browning;
• salt;
• black hot pepper.

How to cook:

The preparation of the dish begins with the filling, as it will take the most time. Boil mushrooms, cut into slices. Sauté carrots and onions in oil in that order).

Mix with mushrooms, refrigerate. Cut the fillet into portioned plates. Sprinkle with salt and hot pepper. Put the filling on the edge of the meat layer, roll it into a roll. Do the same operation with the remaining layers of meat. Carefully place the rolls on a baking sheet. Put in the oven. Baking time - from 20 minutes.

Adviсe:

1. The filling can be made from fresh, boiled or fried mushrooms. You can use dry (pre-soaked) or pickled.
2. Since the vegetables are browned in oil, there is no need to add mayonnaise.
3. You can make the dish a little more complex by putting a bar of cheese inside.

Calories: Not specified
Cooking time: Not indicated

Meatloaf is not as often cooked as, for example, cutlets or chops. Although it takes no more time to cook and the products are almost the same, but apparently the whole point is that, out of habit, they continue to be considered a labor-intensive dish that requires some skill. Meanwhile, skill is needed only when twisting miniature rolls for one bite, and even men can easily cope with ordinary ones. Our photo recipe of pork rolls stuffed in the oven is direct proof of this.

Diversifying meatloaf is as easy as any everyday meat dish. We change the filling and get a completely different taste. Roll in breading - and the rolls look different, and the taste also changes. We cook not in a pan, but in the oven with gravy - and now a completely different dish. Depending on the chosen cooking method, the rolls will turn out to be ruddy, fried, or vice versa - juicy with a lot of delicious sauce.

In the proposed recipe, meat rolls are prepared with a filling of fried vegetables, garlic and herbs. If desired, you can add ham or cheese, put a boiled egg or mushrooms. We cooked last time.

Ingredients:

- lean pork - 350-400 g;
- onion - 2 pcs;
- carrots - 1 medium;
- tomatoes - 2-3 pcs;
- sweet pepper - 1 pc;
- garlic - 3-4 cloves;
- any greens (fresh or frozen) - 2 tbsp. l. crushed;
- vegetable oil - 5 tbsp. l.;
- salt - to taste;
- black pepper, spices for meat - add everything to taste.

Recipe with photo step by step:

Peel a piece of pork, cut off all the films, fat. Cut into small slices the size of half the palm of your hand. If it turned out more, leave it as it is, and after beating, when the layers still increase in size, cut into two or three parts.




Beat off the layers of meat on both sides to a thickness of 0.5 cm. You need to beat off carefully, not very hard, so as not to break the meat to through holes. It is desirable to give the layers a rectangular or elongated shape, then it will be more convenient to wrap the rolls. Salt and pepper each layer on one side (inside). Fold in a pile and cover, leave to marinate for 10-15 minutes.




Prepare everything for the vegetable filling. Grate the carrots on a grater with large holes, chop the onion into small cubes, and finely chop the tomatoes and pepper (if you add it). It is better to take tomatoes that are not very juicy or remove the middle with seeds before frying. The filling should not be liquid.




Heat up two tablespoons of oil in a frying pan. First, pour the onion, fry it a little, and as soon as it starts to brown around the edges, pour the carrots. Fry for three to five minutes until the carrots become softer, but not fried. Add tomatoes and peppers, stir, fry for another two to three minutes.






Cool the filling a little, season with black pepper and spices to taste, salt, squeeze the garlic or grate it. Add any greens of your choice. Mix everything and arrange on the prepared layers of meat, on the peppered side. Leave the edges on both sides empty so that it is more convenient to twist the rolls.




Twist not very tightly, starting from the wide side. If the layers are wide, tuck the edges inward, close the filling.




Wrap the prepared rolls with threads (regular or pull with cooking thread). Heat the oil, pouring it into a layer of 1-1.5 cm.




Lay out the rolls, fry over low heat on all sides, turning with a spatula as it browns. The total frying time is 7-8 minutes for small rolls or 10 minutes for medium-sized pieces. After frying, you can put it in a cauldron and put it in the oven for 8-10 minutes.






Serve the meatloaf hot with a side dish of your choice. It can be vegetable stew, pasta, buckwheat, rice, potatoes and much more.
By the way, you can cook from minced meat, for example, as we cooked last time -

Filled meat rolls are a great alternative to pork chops and many other ordinary meat dishes. Tender pork, coupled with a simple filling in a spectacular performance - a great opportunity to please the household or surprise guests at the festive table.

The recipe for meat rolls attracts with a huge number of variations, because if you wish, you can experiment with both marinade and fillers. Today we decided to stuff the rolls with cheese, garlic and fresh herbs, and use ordinary soy sauce as a marinade.

Ingredients:

• pork pulp - 500 g;
• soy sauce - about 150 ml;
• cheese - 150 g;
• garlic - 2-3 teeth;
• parsley - a few branches;
• eggs - 2 pcs.;
• vegetable oil - about 30 ml;
• breadcrumbs - 100-150 g;
• salt, spices - to taste.

How to cook pork rolls in a pan

1. Pork cut into portions. We beat off each resulting steak on both sides, after wrapping the meat with cling film so that small pieces do not scatter throughout the kitchen.
   
2. The resulting thin cakes are placed in a deep bowl and poured with soy sauce, left in this form for 2-4 hours.
   
3. In the meantime, you can start preparing the filling. To do this, rub cheese with medium shavings, parsley and peeled garlic cloves, chop with a knife. Mix the prepared ingredients in a separate bowl. On this, a simple filling for pork rolls is ready.
   
4. Prepare everything you need for breading in advance: beat the eggs vigorously with a fork until a light foam forms, pour the crackers into a convenient bowl.
   
5. We remove the already marinated pieces of meat from soy sauce, put them on paper towels to get rid of excess liquid. Next, sprinkle the chops with salt, pepper and spices (if the soy sauce is salty enough, you can additionally not salt the meat). We spread a small portion of the filling (about 1 tablespoon) on each meat cake, and then roll the chops into rolls.
   
6. Let's start panning. Roll each roll in breadcrumbs, then “bath” in the egg mixture, and then coat well again. This step is necessary for the most durable “gluing” of the rolls so that they do not lose their shape during the cooking process. Do not forget to pay attention to the open edges - they also need to be well breaded to prevent the filling from leaking out.
   
7. So that the rolls are guaranteed not to turn around during frying, we send them for 10-15 minutes to the freezer. We heat a deep, spacious frying pan with oil, and then lay out our chilled semi-finished products on a hot surface with the “seam” down.
   
8. Fry the rolls on all sides over moderate heat until golden brown. We bring to readiness in an oven preheated to 180 degrees for 10-15 minutes.
   
9. We serve ready-made rolls with filling warm with any side dish or as an independent dish, decorated with fresh herbs and vegetables.
   

The recipe for meat rolls is a great idea for both weekdays and celebrations. Enjoy your meal!

The recipe for stuffed rolls came to us from French cuisine, but not everyone agrees with this. Some sources claim that the roots of this dish come from ancient Rome. Rolls are made small, they are also called fingers, and large, which are then cut into slices on a dish.

For this, chicken, beef, turkey, pork are used both in a whole large layer and in small pieces. The filling can also change: mushrooms, ham, cheese, pasta, herbs, boiled vegetables, pickled cucumbers and dried fruits.

This dish is fried in a pan, and then either baked in an electric oven with sauce or foil, or stewed in a cast iron on the stove.

It is one of the easiest dishes to prepare. They take a whole layer of meat, beat it with a hammer, put the filling on the edge, roll it up with a sausage and wrap it with a thread so that it does not unwind.

If they are made from minced meat or minced meat, then half of the mass is laid out in a rectangle on a flat, dry surface, stuffing is applied and covered with the remaining minced meat on top, the edges are covered and a sausage is formed.

Let's look at the most interesting recipes for meat rolls with filling.

Turkey rolls with mushrooms and sweet peppers

Turkey is a dietary meat, so it is preferred by people involved in sports or watching their diet. By itself, poultry meat is a little dry, but by adding mushrooms and bell peppers to the filling, you can compensate for this shortcoming.

Wash the meat and pat dry with paper kitchen towels. Cut in half with a fillet knife to make two identical rectangular fillets.

To prevent the meat from tearing during the cutting process, you need to use a well-sharpened knife. We place the steaks in a food bag so that the juice does not splash all over the kitchen, and beat the meat diligently. Salt, crush with spices and stack.

We wash the mushrooms and chop them into slices, put them on a dry frying pan and evaporate the moisture, pour in vegetable oil and fry.

We wash the pepper, cut out the middle and seeds, chop into cubes. When the mushrooms are almost ready, add the pepper and fry for another five minutes.

We evenly distribute the filling on the layer of meat, slowly roll the roll from the edge, helping the minced meat to stay inside with your fingers. Tightly wound, fix with a regular thread. By this principle, we produce the rest of the meat.

In a saucepan with a thick bottom, put the butter, then tightly lay the rolls. Fry until a pleasant color, add a little hot water, tightly cover with a lid and simmer for ten minutes.

We spread it on a dish, let it cool and cut off the threads slowly. Refrigerate for half an hour, and only then cut.

Pork rolls with pickled cucumber and lard

This dish has a second name - meat fingers. Due to their small size and salty filling, they are soft and juicy. They are delicious both hot, just off the stove, and cooled down, on the second day. As a side dish, you can have noodles or mashed potatoes.

Components:

• Pork tenderloin - 600 g;
• Pickled cucumbers - 5 pcs.;
• Salt, spices - to taste;
• Salo or bacon - 200 g;
• Vegetable oil - 50 ml;
• Purified water - 1 glass.

Cooking time: one and a half hours.

Calorie content: 550 Kcal / 100 g.

We cut the pork tenderloin into small layers, after washing and cutting off the film with fat. Pieces should be no larger than 10 × 15 centimeters. If you get any torn edges, cut off, trimming.

Trimmings can be used in another dish - cutlets or minced meat. Beat with a hammer, wrapped in cling film. You can wrap several blanks at a time. Salt and coat with spices, stack in a pile so that they are well saturated.

We chop pickled cucumbers with long bars, lard - with small cubes. Put a piece of cucumber and a few cubes of bacon into the pork chop.

Wrap it tightly, wrap it with a thread or stab it with skewers and put it on a preheated pan with vegetable oil.

Fry on both sides for five minutes. Pour a glass of hot water, cover hermetically with a lid, simmer until the water evaporates.

Chicken rolls with scrambled eggs, cheese and mushrooms

Components:

• Oyster mushrooms - 250 g;
• Cheese - 200 g;
• Eggs - 4 pcs.;
• Parsley - a bunch;
• Natural yogurt - 4 tbsp. l.;
• Chicken breast - 3 pcs.;
• Sunflower oil - 50 ml;
• Salt, pepper - to taste.
• Sesame - 2 tbsp. l.;
• Breadcrumbs - 1 pack;
• Flour - 4 tbsp. l.

Cooking time: hour.

Calorie content: 370 Kcal / 100 g.

Cut the chicken fillet into rectangles, beat off with a kitchen hammer, after placing it in a bag. Salt, crush with spices and leave for ten minutes.

We interrupt three eggs with natural yogurt into a homogeneous mass, add parsley at the end. Pour oil into a frying pan and fry thin omelettes. Mix the remaining egg with flour. Pour sesame seeds and breadcrumbs on a flat small plate.

We wash the mushrooms, shake off the water and chop the straws. Fry in vegetable oil until half cooked. Roll up the omelets and cut into strips.

We lay out the chops on a dry, clean surface, along the edge we spread a little omelet, fried mushrooms and grated cheese. Slowly wrap the roll tightly, tie it with a thread, dip in batter, in a dry mixture, and fry in a heated frying pan for fifteen minutes.

Meat rolls stuffed in the oven

Inexperienced novice housewives believe that cooking a baked meatloaf is beyond their power. However, it is worth trying it once, and the understanding comes that it is completely uncomplicated. But such a dish will be the pride of the solemn table and an adequate substitute for store-bought smoked meats.

Components:

• Veal tenderloin - 1 kg;
• Garlic - 4 cloves;
• Spinach - a large bunch;
• Thyme - 1 tsp;
• Any broth - 350 ml;
• Eggs - 3 pcs.;
• Wine vinegar - 1 tbsp. l.;
• Carrot - 3 pcs.;
• Onion - 2 pcs.

Cooking time: six hours.

Calorie content: 410 Kcal / 100 g.

Wash the young veal, dry. Make an incision before reaching 1 cm to the end and unfold, then two more incisions from the middle to the edges. You should get a long and thin layer.

Mix minced garlic with wine vinegar and thyme. Coat the semi-finished meat products with this solution and leave to marinate for four hours. Wash and boil carrots and eggs. Peel the onion and chop into half rings. Rinse the spinach in water, lay it on a towel to dry.

Dry the meat with napkins, lay it on a flat, clean surface and beat it with a culinary hammer so that the meat remains a single piece.

Top randomly with slices of boiled carrots, onion half rings, egg quarters and spinach. Carefully roll the roll so that the filling does not fall out. Secure the edges with thread.

Set the oven temperature control to 190°C. Put the semi-finished product in a heat-resistant dish and bake for ten minutes. Pour in the broth, cover tightly with foil or a lid and simmer for one hour. If necessary, the broth can be added periodically.

How to cook rolls with meat stuffed in foil

Usually this dish is made from minced meat, but one variation is a whole piece of pork stuffed with a savory stuffing of sun-dried tomatoes, garlic and a small amount of minced meat.

Components:

• Garlic - 1 head;
• Pork ham - 1 kg;
• Breadcrumbs - 5 tbsp. l.;
• Rosemary - 1 tsp;
• Purified water - 100 ml;
• Sesame - 2 tbsp. l.;
• Dried tomatoes - 200 g;
• Parsley - 1 tsp;
• Salt, pepper - to taste;
• Olive oil - 50 ml;
• Minced pork - 150 g.

Cooking time: two hours.

Calorie content: 280 Kcal / 100 g.

We cut the meat into a large proportional layer. We beat off with an iron hammer, covering with cling film. Salt, crush with pepper.

We chop the tomatoes into strips. In a small bowl, mix garlic, breadcrumbs, minced meat and water. We mix everything thoroughly.

Lubricate the meat layer with the resulting filling, spread the tomatoes on top and wrap the roll tightly. Turn on the oven and set it to 180°C.

We cut off a large piece of foil, put the roll in the center with the seam down, without sparing, sprinkle with sesame seeds, parsley and rosemary.

We form a kind of foil boat and immerse the dish to cook for an hour and a half. Under the bottom, be sure to supply a pan with water. We take out the dish, pour hot sauce from olive oil and finely chopped garlic.

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Classic New York Cheesecake. How to cook, culinary tips. Read step by step.

Take a quick note. This lunch option is already with calculated calories and balanced micronutrients.

Topping ideas for pork meatballs

In addition to the traditional fillings for meat rolls, there are unusual, but quite pleasant in taste:

• Dried prunes, walnuts and hard cheese. Everything is chopped into straws, the nuts are slightly crushed and evenly distributed over the surface of the meat;
• From processed cheese, green peas, fried mushrooms. We cut the cheese into small bars, put it on the meat, sprinkle with fried mushrooms (any) and green peas;
• In olive oil from vegetables (onions, tomatoes, carrots and parsley). We add three tablespoons of mayonnaise to them, two - mustard, mix everything diligently, put it on the meat;
• From crab meat, bell pepper and processed cheese. We grind everything, add homemade mayonnaise, a little garlic and grease the surface of the semi-finished product.

To prevent the roll from falling apart during cooking, it is placed with the joint down. If you are preparing a dish of minced meat, it is better to make the minced meat yourself, passing it through an electric meat grinder twice to make the dish more tender.

It is convenient to form a roll using a sushi mat or a regular towel, so it will turn out more beautiful and neat.

Choose a roll to your taste and cook.

Bon appetit!

Meat rolls are rightfully considered the pinnacle of culinary sophistication and ... labor intensity. But nothing will stop a true connoisseur of beauty from cooking. Imagine how happy your household will be, having received a portion of not just meat (although it must be admitted that this is also worth it!), But a piece of something unusual, tender - a roll.

There are 232 recipes in the section "Meat rolls"

Minced meat roll in tomato dough

A recipe for a juicy and bright meatloaf that looks good on the festive table. On top, a layer of meat is covered with a crust of dough, kneaded with the addition of tomato paste. You can serve such a meatloaf in tomato dough both hot and cold...

Kostroma minced chicken roll with scrambled eggs

Kostroma minced chicken roll is prepared very simply, quickly and tastes delicious. The cut meatloaf looks pretty. And multifunctional, as it can be served as a hot or cold appetizer, and as a main hot dish with any...

Meatloaf in ham

Meatloaf in a ham maker is a great alternative to ready-made sausage. Having such a unit as a ham maker, any housewife can come up with her own recipe according to the preferences and wishes of her family. It is the “unnecessary” skin that remains after cutting the ham or ...

Meat cake stuffed with mushrooms and potatoes

It is difficult to imagine a festive table without a delicious meat dish. We offer to evaluate the recipe for a delicious meat cake. Hearty, meat cake stuffed with mushrooms and potatoes will turn out very juicy and beautiful. To prepare an original dish, you will need...

Chicken roll with peppers and tomatoes

You can make sausage from chicken breasts without using pork intestines, which are usually stuffed with minced meat. This recipe will appeal to anyone who is willing to spend a little time and effort to prepare a homemade snack. In addition to chicken breasts, in minced meat add ...

Steam meat rolls

The recipe for steam rolls with meat stuffing in Chinese style is very simple and will come in handy when guests are almost on the doorstep. For the filling, minced pork pulp is mixed with egg whites, green peas and grated carrots. Minced meat is uniform...

Pork neck roll with apples

Another option for making pork neck roll stuffed with apples. For the filling, choose juicy, not too sweet apples. It is enough to cut them into large slices, remove the core, but it is not necessary to cut the peel. Meat Rice Recipe...

Porchetta on fennel-bean pillow

Porchetta is a baked pork roulade following an Italian recipe. It looks very impressive on the table and has a wide range of different tastes. The dish is self-sufficient, you can just serve it with a good green salad. It is important when cooking meat...

Chicken roll with melted cheese and mushrooms

A simple recipe for stuffed chicken roll with cream cheese and mushrooms. Makes a hearty main course or hot appetizer. When the chicken roll has cooled, it can be cut into sandwiches. The recipe uses the most affordable products that ...

Chicken fillet curls with eggplant and nuts in the microwave

How to cook chicken breasts so that they can be served on the festive table, surprising guests, and the dish is tasty, healthy and not expensive in terms of money and time? You say that this is impossible? Turns out you can use the microwave...

Meat rolls with mushrooms and brie cheese

For the preparation of meat rolls with mushrooms and brie cheese, pork, chicken or beef is suitable. In this recipe, the rolls are made from pork, the slices of which are beaten well to make it easier to wrap the mushroom filling. Brie slices melt in the filling, but...

Meatloaf Stephanie

The recipe for meatloaf "Stefani" comes from Bulgaria. For minced meat, they take mixed minced meat in a ratio of beef and pork 50:50. The traditional filling for the roll is boiled eggs, boiled carrots and pickles. By the way, it is better to take quail eggs, because ...

Meatloaf with egg in dough

The recipe is based on the usual meatloaf with boiled eggs. But its design is more like a pie. For the meatloaf, I kneaded the usual shortcrust pastry. After baking, it turned out to be crumbly and appetizingly crunched, complementing the meat filling. ...

Pork rolls with prunes and cheese in the oven

Pork rolls with prunes and cheese in the oven - a classic recipe for home cooking. For the preparation of meat rolls, a small piece of pork pulp (preferably pork neck) is suitable. Each slice of meat is beaten well, sliced ​​\u200b\u200bis laid on it ...

Pork roll stuffed with cabbage

For a pork roll, it is better to take a pork neck. It is quite fatty, and the meatloaf will turn out juicy and tasty. Cabbage filling, like any other vegetable filling, goes well with the taste of meat. So that the filling does not crumble, stewed cabbage ...

Meat rolls with cheese and prunes

A simple recipe for pork rolls stuffed with cheese and prunes. Meat for rolls is beaten well, lightly salted, peppered and smeared with mustard. Cheese for the filling is pre-rubbed on a coarse grater. Pork rolls breaded in dry...

Meat rolls with figs

For meat rolls with figs, a spicy-sweet filling reminiscent of chutney is prepared. If you want to make the filling spicier, then add a little chili. I fried pork rolls in a pan, but they can be baked in the oven. Instead of pork loin...