You’ll really enjoy these stuffed meat pinwheels, I’m sure of it. They’re super easy and can be consumed immediately or stored in the fridge for 2/3 days, or even frozen to always have some on hand. They’re better than the ready-made ones from the meat counter because you know exactly what you’re eating since you made them! You can cook them either in the oven or in a pan (you’ll find all the instructions in the recipe). They’ll become your favorite main course, a great alternative to classic meatballs, and you can fill them with whatever you have in the fridge!
Three perfect side dishes to pair with these pinwheels:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 9
- Cooking methods: Electric Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Stuffed Meat Pinwheels
- 14 oz mixed ground meat
- 1 egg
- 4 oz cooked ham (thinly sliced)
- 3.5 oz emmentaler cheese (1 thick slice)
- 2 tbsps breadcrumbs
- 1 tbsp dried onion
- 1 pinch fine salt
- 1 pinch pepper
- to taste extra virgin olive oil
Useful Tools for Making Stuffed Meat Pinwheels
- Bowl
- 1 Spoon
- Parchment Paper
- Plastic Wrap
- Baking Pan
- Cutting Board
- Knife
Preparation of Stuffed Meat Pinwheels
In a bowl, place the ground meat, add the breadcrumbs, egg, salt, pepper, and start mixing with a spoon. When it is quite homogeneous, knead with your hands until you obtain a well-combined mixture.
Spread a sheet of parchment paper on the work surface, sprinkle with some breadcrumbs and place the meat on top, cover with another sheet of parchment paper, and roll it out with a rolling pin to about 1/4 inch thickness, keeping the shape as rectangular as possible.
Remove the top sheet of parchment paper and place the sliced ham and finely chopped cheese on the meat.
With the help of the parchment paper underneath, roll it starting from the short side to form a uniform log, then wrap the meat roll with a clean sheet of parchment paper and over it with plastic wrap to tighten and seal it to keep its shape, then place in the fridge to rest for at least 2 hours.
After resting in the fridge, take the meat roll, remove the plastic wrap and parchment paper and use a sharp knife to cut 8/9 pinwheels about 3/4 inch thick, then place them on a baking pan lined with parchment paper and drizzle with a bit of oil.
STUFFED MEAT PINWHEELS before cooking
Preheat the oven to 480°F, and once hot, bake and cook for 25 minutes, turning once halfway through, remove the stuffed meat pinwheels from the oven and serve hot!
STUFFED MEAT PINWHEELS tasty and cheesy!
Tips and Storage
You can cook the stuffed meat pinwheels as indicated in the recipe in the oven following the given instructions or you can cook them in a pan without a lid for 15 minutes, turning often, on medium heat.
You can store the roll in the fridge wrapped in parchment paper and plastic wrap for up to 2/3 days, then cut and cook the pinwheels when needed.
You can store the pinwheels in the freezer raw to always have a supply. Simply cut them, wrap them individually in parchment paper, place them in a freezer bag, and put them in the freezer. To consume, put them directly in the oven or pan, increasing the cooking times indicated by a few minutes.
You can replace dried onion with half a tablespoon of garlic powder.
