The idea for these stuffed pork rolls came from wanting to mix things up with ground meat. I aimed for a dish that’s easy, flavorful, and adaptable. Drawing from “Zrazy”, a classic Eastern European recipe, I made rolls that hold their shape, smell amazing, and have a savory sauce. They’re a great way to enjoy comfort food with a cultural touch.
Traditional Zrazy are delicate beef rolls stuffed with tasty fillings, cherished in Eastern Europe. My version keeps the essence of this heritage dish while making it simpler and universally appealing, blending ease of preparation with authentic flavors.
These rolls adapt to any ground meat, keeping their shape and releasing irresistible aromas. They are distinctively delicious, featuring a velvety sauce and an inventive twist that sets them apart from other dishes. Their flavor is undeniably comforting and very appetizing.
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Ingredients
- Stuffing
- Sauce
Instructions
- Combine ground meat, chopped onion, minced garlic, egg, breadcrumbs, marjoram, mustard, salt, and pepper in a large mixing bowl. Mix all these ingredients together to create a well-blended meat mixture for your rolls.
- Divide your ground meat into four parts. Shape one portion into a ball with your hands, then flatten it gently on a surface to create a round, flat patty. Follow up with the remaining three pieces. This will be the base for your stuffed rolls.
- Prepare the filling ingredients: slice carrots into thin strips, cut pickle into eight lengthy strips, and divide bacon into four portions.
- Place a bacon piece, carrot strips, and a pickle strip on each meat patty. Roll them up carefully, sealing the ends and ensuring the filling stays inside. This will help keep your rolls intact while cooking. In another bowl, add ¼ cup of flour. Coat each roll evenly in the flour, covering all surfaces. Warm olive oil in a large frying pan, then add the rolls. Let them brown evenly on each side until nicely colored. Remove the rolls from the pan once they're golden brown.
- Thinly slice the onion, set aside. Using the same skillet, add some more olive oil (if needed) and warm it up. Sauté the onions until they're tender and translucent, without browning. Mix in 1 tbsp of flour and cook for 1 minute. Gradually add vegetable broth, tomato sauce, bay leaf, and sugar, stirring until smooth. Place the rolls in the pan, cover, reduce heat, and simmer for about 30 minutes.