Potatoes & Ground Meat Rolls
Have you ever craved a dish that combines the hearty flavors of ground meat with the comforting taste of creamy mashed potatoes? These Potatoes & Ground Meat Rolls are an excellent way to satisfy that longing. The rolls are filled with a savory mixture of seasoned beef and sautéed vegetables, all wrapped up in a warm embrace of fluffy potatoes. They are perfect for a cozy family dinner, and their rich taste is sure to please everyone around the table.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Servings: 4
- Estimated Calories: 600 per serving
Ingredients
- 1 egg
- 500 g ground beef
- 3 garlic cloves, grated
- 1 red onion, grated
- 1 bunch parsley, finely chopped
- 3 tbsp breadcrumbs
- Salt and black pepper to taste
- Dried basil to taste
- Paprika to taste
- Vegetable oil for frying
- 1 white onion, finely chopped
- 1 carrot, coarsely grated
- 200 g cabbage, finely chopped
- 4–5 large potatoes, peeled and cut into chunks
- Salt to taste
- Cumin to taste
- 1 piece butter (divided)
- 120 ml hot milk
- 150 g mushrooms, quartered
- Mixed herbs to taste
- 1 bunch dill, finely chopped
- 100 g hard cheese, grated
- 3 tbsp barbecue sauce
- 1 tbsp French mustard
- 2 tbsp soy sauce
Instructions
- In a bowl, whisk the egg with salt and black pepper.
- Add the ground beef, grated garlic, grated red onion, chopped parsley, breadcrumbs, dried basil, and paprika to the egg mixture. Mix thoroughly until smooth.
- In a skillet, heat vegetable oil over medium heat. Sauté the white onion until soft.
- Add the grated carrot to the skillet and cook for 2–3 minutes.
- Stir in the chopped cabbage and cook until the vegetables are soft. Season with salt and cumin, then let the mixture cool.
- Divide the meat mixture into portions. Spread each portion on a piece of parchment paper into a rectangle shape.
- Place the vegetable filling in the center of each rectangle, then roll tightly using the parchment to seal and twist the ends.
- Place the rolls in a baking dish and bake at 180°C (350°F) for 40 minutes.
- Meanwhile, boil the potatoes in salted water until tender. Drain and mash with butter and hot milk until smooth.
- In a separate skillet, melt butter and sauté the mushrooms until golden. Season with salt and mixed herbs, then fold them into the mashed potatoes along with chopped dill and grated cheese.
- In a small bowl, mix together barbecue sauce, French mustard, and soy sauce.
- Once the rolls are done baking, carefully unwrap the parchment and brush them generously with the sauce. Bake again at 200°C (390°F) for another 10 minutes until glazed.
- Serve the meat rolls hot, alongside the mushroom mashed potatoes.
Why This Recipe Works
This recipe combines the bold flavors of seasoned ground meat with the delicate sweetness of sautéed vegetables and the creamy texture of mashed potatoes. Each ingredient complements the others, ensuring a satisfying meal that feels both comforting and nourishing. The glaze adds a delicious finish, making these rolls irresistible.
Serving Ideas
These Potatoes & Ground Meat Rolls are fantastic served as a main dish for dinner. They pair wonderfully with a side salad or steamed vegetables to balance the richness. Drizzling extra barbecue sauce over the top can bring an added zing!
Helpful Tips
- Make sure to let the vegetable filling cool before adding it to the meat mixture; this prevents the meat from cooking prematurely.
- If you have leftovers, store rolls in an airtight container in the refrigerator for up to 3 days.
- You can freeze the rolls before baking; just ensure you thaw them in the fridge overnight before baking as directed.
- For extra flavor, feel free to experiment with different herbs that you enjoy in your cooking.
FAQ
Can I use a different type of meat?
Yes, ground chicken or turkey would work well in this recipe.
Can I make this dish ahead of time?
Absolutely! You can prepare the rolls, refrigerate them, and bake them just before serving.
What can I use instead of breadcrumbs?
You could use crushed crackers or rolled oats as an alternative.
Can I add more vegetables to the filling?
Definitely! Feel free to include any vegetables you like, such as bell peppers or zucchini.
Give this comforting recipe a try! It’s not only a delicious meal but also a great way to warm up your kitchen. Enjoy the rich flavors and the smiles around your table as everyone digs in!
Potatoes & Ground Meat Rolls
These hearty rolls combine seasoned ground meat with creamy mashed potatoes and sautéed vegetables, making them perfect for a cozy family dinner.
For the meat filling
- 1 egg (whisked)
- 500 g ground beef
- 3 cloves garlic (grated)
- 1 red onion (grated)
- 1 bunch parsley (finely chopped)
- 3 tbsp breadcrumbs
- Salt and black pepper (to taste)
- Dried basil (to taste)
- Paprika (to taste)
- Vegetable oil (for frying)
For the vegetable filling
- 1 white onion (finely chopped)
- 1 carrot (coarsely grated)
- 200 g cabbage (finely chopped)
For the mashed potatoes
- 4–5 large potatoes (peeled and cut into chunks)
- Salt (to taste)
- Cumin (to taste)
- 1 piece butter (divided)
- 120 ml hot milk
- 150 g mushrooms (quartered)
- Mixed herbs (to taste)
- 1 bunch dill (finely chopped)
- 100 g hard cheese (grated)
For the glaze
- 3 tbsp barbecue sauce
- 1 tbsp French mustard
- 2 tbsp soy sauce
Preparation
- In a bowl, whisk the egg with salt and black pepper.
- Add the ground beef, grated garlic, grated red onion, chopped parsley, breadcrumbs, dried basil, and paprika to the egg mixture. Mix thoroughly until smooth.
- In a skillet, heat vegetable oil over medium heat. Sauté the white onion until soft.
- Add the grated carrot to the skillet and cook for 2–3 minutes.
- Stir in the chopped cabbage and cook until the vegetables are soft. Season with salt and cumin, then let the mixture cool.
- Divide the meat mixture into portions. Spread each portion on a piece of parchment paper into a rectangle shape.
- Place the vegetable filling in the center of each rectangle, then roll tightly using the parchment to seal and twist the ends.
Baking
- Place the rolls in a baking dish and bake at 180°C (350°F) for 40 minutes.
- Meanwhile, boil the potatoes in salted water until tender. Drain and mash with butter and hot milk until smooth.
- In a separate skillet, melt butter and sauté the mushrooms until golden. Season with salt and mixed herbs, then fold them into the mashed potatoes along with chopped dill and grated cheese.
- In a small bowl, mix together barbecue sauce, French mustard, and soy sauce.
- Once the rolls are done baking, carefully unwrap the parchment and brush them generously with the sauce. Bake again at 200°C (390°F) for another 10 minutes until glazed.
Serving
- Serve the meat rolls hot, alongside the mushroom mashed potatoes.
Make sure to let the vegetable filling cool before adding it to the meat mixture; this prevents the meat from cooking prematurely. If you have leftovers, store rolls in an airtight container in the refrigerator for up to 3 days. You can freeze the rolls before baking; just ensure you thaw them in the fridge overnight before baking as directed. For extra flavor, feel free to experiment with different herbs that you enjoy in your cooking.
