You will love these stuffed meat pinwheels, I’m sure! They are super easy to make and can be eaten right away or stored in the fridge for 2/3 days, or even frozen to always have some at hand. They are better than the ready-made ones from the meat counter because you know exactly what you’re eating since you make them yourself! You can cook them either in the oven or on the stovetop (you’ll find all instructions in the recipe). They will 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, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Stuffed Meat Pinwheels
- 14 oz mixed ground meat
- 1 egg
- 4.23 oz cooked ham (thinly sliced)
- 3.53 oz emmentaler cheese (1 thick slice)
- 2 tbsp breadcrumbs
- 1 tbsp dried onion
- 1 pinch fine salt
- 1 pinch pepper
- to taste extra virgin olive oil
Useful Tools to Make Stuffed Meat Pinwheels
- Bowl
- 1 Spoon
- Parchment Paper
- Plastic Wrap
- Baking Tray
- Cutting Board
- Knife
Preparation of the Stuffed Meat Pinwheels
In a bowl, place the ground meat, add the breadcrumbs, egg, salt, and pepper, and start mixing with a spoon. Once it’s fairly homogeneous, knead with your hands until you get a well-blended mixture.
Spread a sheet of parchment paper on the work surface, sprinkle 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 1/5 inch thickness, keeping it as rectangular as possible.
Remove the top sheet of parchment paper and place the cooked ham slices and finely chopped cheese on top of the meat.
Using the parchment paper underneath, roll from the short side to form a uniform log. Then wrap the meat roll with a clean parchment paper sheet and plastic wrap tightly to seal it and keep its shape. Place it in the fridge to rest for at least 2 hours.
After resting in the fridge, take out the meat roll, remove the plastic wrap and parchment paper, and with a sharp knife, cut 8/9 pinwheels about 3/4 inch thick. Place them on a baking tray lined with parchment paper and drizzle with olive oil.
STUFFED MEAT PINWHEELS before cooking
Preheat the oven to 482°F and once hot, bake for 25 minutes, turning once halfway through cooking. Remove the stuffed meat pinwheels from the oven and serve them 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. Alternatively, you can cook them in a pan without a lid for 15 minutes, turning often over medium heat.
You can store the roll in the fridge wrapped in parchment paper and plastic wrap for up to 2/3 days and 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 each individually in parchment paper, and place them in a freezer bag and then into the freezer. To consume, put them directly in the oven or pan, increasing the indicated cooking times by a few minutes.
You can replace the dried onion with half a tablespoon of garlic powder.
