This year I wrote a lot of quick and easy recipes, but I focused mostly on pasta dishes. With the new year coming, I want to change it up a bit. So here’s a second course perfect for both weekdays dinners and special occasions. Enter beef meat rolls.
When I was a kid, I used to wait until Sunday just so I could enjoy them at the family reunion. We are making them again tomorrow for our Christmas lunch, so I thought, “Wait, why don’t I post the recipe on the blog?”
And here we are.
What you’ll need
You don’t need many ingredients for this recipe. These meat rolls are made with just:
- beef or veal meat, thinly sliced;
- provolone cheese;
- sliced ham or bacon;
- hard-boiled eggs;
- a couple sprigs of rosemary;
- white wine.
You can add celery and carrots if you like, but I prefer to do without.
As you can see it is a very customizable recipe. You can add many ingredients, or remove the ones you don’t like. The method remains the same. Now I’ll show you what you need to do.
Method
First, boil the eggs in hot water for at least 10 minutes, then remove the shell and cut them into wedges.
Now, arrange the meat slices on a work surface and layer them with the provolone and bacon. Place an egg wedge on one end of each slice and roll it up.
Secure the raw meat rolls with toothpicks or kitchen twine, and then add them to a lightly oiled large skillet.
Add the rosemary sprigs and turn on the heat. The cooking process takes about 15 minutes.
When the meat begins to brown, add half a glass of wine to deglaze. After it has evaporated, flip the rolls over with a wooden spoon or spatula and cook them on all sides. Also add half a glass of water every once in a while.
After the 15 minutes have passed, taste one of the rolls to check that they are done, and then remove the pan from the heat.
Enjoy your meat rolls along with roasted potatoes or parmesan truffle fries. They go great with creamy pasta dishes such as lasagna or baked ziti, but also with other oven dishes such as eggplant parmesan.
Print
Easy Meat Rolls Recipe
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
3 eggs
12 slices of beef or veal meat
24 slices of provolone cheese
24 slices of bacon
2 – 3 sprigs of rosemary
half a glass of white wine
Instructions
- Boil the eggs in hot water for at least 10 minutes.
- In the meantime, arrange the meat slices on a work surface and layer each of them with 2 slices of provolone and 2 slices of bacon.
- Peel the hard boiled eggs and cut each of them into 4 wedges.
- Place one egg wedge on one end of each slice of meat and roll it up.
- Secure the meat rolls with kitchen twine or toothpicks, then add them to a lightly oiled large skillet. Add the rosemary sprigs and turn on the heat.
- Cook for about 15 minutes.
- When the meat begins to brown, add half a glass of wine to deglaze. After it has evaporated, flip the rolls over with a wooden spoon or spatula and cook them on all sides. Also add half a glass of water every once in a while.
- After the 15 minutes have passed, taste one of the rolls to check that they are done, and then remove the pan from the heat.
- Enjoy.
- Prep Time: 10
- Cook Time: 25
- Category: Meat
- Method: Cooked
- Cuisine: Italian
