This dish offers a balance of textures and flavors, combining seasoned minced meat with delicate slices of ham and a rich cheese filling. Each roll is carefully prepared, coated in a light breading, and cooked to create a savory dish.
Ideal for special gatherings or as an elevated family meal, these meat rolls bring a touch of sophistication to familiar ingredients.
What are Meat Rolls?
Meat rolls are a fun and hearty take on classic meatloaf, except here, the meat is flattened, layered with savory ham and gooey cheese, then rolled up into a neat package before being breaded and fried.
This dish exists in Italian, Eastern European, and Latin American cuisines, often featuring similar fillings and breading techniques. Rolling the meat before breading means every slice has the perfect ratio of meat-to-cheese, so there’s no such thing as a “boring” bite.
Pro Tips for the Best Meat Rolls
- Freezing for an hour firms up the roll so it slices cleanly without the filling spilling out.
- Don’t Overfill. Too much cheese or ham can cause the rolls to burst open during frying.
- Press the edges gently after slicing to keep the cheese from leaking.
- Use Panko for Extra Crunch. The texture difference is worth it, crispier, lighter, and less greasy.
- Oil Temperature Matters. Aim for about 170°C (340°F) so the outside crisps without burning before the inside heats through.
Frequently Asked Questions
Can I bake meat rolls instead of frying?
Yes! You can bake them at 200°C (390°F) for about 20–25 minutes, flipping halfway. They won’t be quite as golden as fried, but still delicious.
What type of cheese works best?
Mild cheeses like mozzarella, gouda, or provolone melt beautifully without becoming oily. Avoid hard cheeses that don’t melt well.
Can I prepare meat rolls ahead of time?
Absolutely, just assemble, bread, and freeze them. When ready to cook, fry directly from frozen, just add an extra minute or two.
How to Store Meat Rolls
Place cooled rolls in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness and avoid microwaving them as it will make them soggy. You can also freeze them for up to 2 months.
Ingredients
How to Make Meat Rolls
Combine the minced meat, chopped onion, salt, pepper, and egg in a bowl. Mix well until the texture is uniform and everything is bound together.
Combine the minced meat, chopped onion, salt, pepper, and egg in a bowl. Mix well until the texture is uniform and everything is bound together.
Place cling film on a cutting board, spread the meat mixture evenly over it, and press down until it forms a rectangle. Lay slices of baked ham over the meat, then add cheese on top.
Place cling film on a cutting board, spread the meat mixture evenly over it, and press down until it forms a rectangle. Lay slices of baked ham over the meat, then add cheese on top.
Using the cling film to guide you, roll the meat tightly into a log. Twist the ends of the cling film to secure it, then place in the freezer for 1 hour to firm up.
Using the cling film to guide you, roll the meat tightly into a log. Twist the ends of the cling film to secure it, then place in the freezer for 1 hour to firm up.
In a bowl, whisk the eggs with the flour until smooth. Add milk and whisk again until lump-free.
In a bowl, whisk the eggs with the flour until smooth. Add milk and whisk again until lump-free.
Remove the chilled meat roll from the freezer, cut it into thick slices, and dip each slice into the batter,
Remove the chilled meat roll from the freezer, cut it into thick slices, and dip each slice into the batter,
Coat the meat rolls with panko breadcrumbs and heat oil in a frying pan.
Coat the meat rolls with panko breadcrumbs and heat oil in a frying pan.
Fry the rolls until golden brown on both sides, drain on paper towels and serve.
Fry the rolls until golden brown on both sides, drain on paper towels and serve.
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