Ground Meat Rolls with Sun-Dried Tomatoes

Recipe:

Ingredient Notes

• Ground meat. I used lean ground pork for these rolls, but feel free to substitute with ground beef or a pork and beef mix. Ground turkey is also an excellent lean option.
• Sun-dried tomatoes. These are a key ingredient for the flavor of this recipe. Both store-bought and homemade dried tomatoes will work well.
• Eggs. Use medium-sized eggs, about 50-55g each. If you prefer, you can use egg whites only, measuring the equivalent weight of a whole egg.
• Nuts. Almonds are perfect here, whether blanched or unblanched. You can also experiment with hazelnuts, cashews, or pistachios if desired.
• Breadcrumbs. The choice is yours: regular or Panko. I often use homemade breadcrumbs from dry white bread, finely grated.
• Garlic. For the best flavor, fresh garlic is highly recommended in this recipe.

Let’s start cooking!

Mix the ground meat with an egg, breadcrumbs, grated garlic clove, and salt to taste.

For the filling, pulse the tomatoes, almonds, and second garlic clove in a food processor.

Divide the meat mixture into 8 parts. Shape each part into a 4 mm thick rectangle on a sheet of aluminum foil. Spread the filling evenly on top, leaving 2–3 cm free on one side of the rectangle.

Roll into a cylinder using the foil (lift the edge closest to you and roll).

Wrap the foil and twist the ends like candy wrappers. Place the rolls on a baking sheet and bake in a preheated 200°C (390°F) oven for about 25 minutes. Then, remove and unwrap. If desired, quickly brown it in a frying pan to give it a nice crust.

Serve.

Enjoy!

This Ground Meat Rolls with Sun-Dried Tomatoes recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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