Pork rolls (meat fingers) stuffed with mushrooms. Pork meatballs with stuffing

Delicious meat fingers can rightfully claim to be the main hot dish of the festive table. Tender, thin, juicy meat with the aroma of spices, in the original sauce - an excellent recipe for a delicious dish. Stuffed beef or pork meatballs are very easy to prepare and easy to eat because they are in portion sizes. Prepare meat fingers with mushrooms and prunes according to our recipe and surprise your guests with an unusual taste and appetizing look of an excellent dish.

Ingredients:

• 800 grams of beef or pork pulp;
• 200 grams of onions;
• 160 grams of any fresh mushrooms;
• 100 grams of prunes;
• 20 grams of butter;
• 1 tablespoon flour;
• 150-200 milliliters of water;
• salt and black ground pepper - to taste;
• vegetable oil - for frying;
• spices: anise, nutmeg, bay leaf, allspice.

Very tasty festive meat fingers. Step by step recipe

1. Cut beef or pork meat into large pieces (like chops) 1 centimeter thick. Cover with cling film or bag and beat off.
2. We try to beat gently and not very hard, so as not to tear the meat.
3. If the piece of meat turns out to be large, we divide it into 2 or 4 parts: so that the rolls are neat.
4. Salt and pepper all the broken pieces, put them in a bowl, cover with cling film.
5. At this time, prepare the filling. We put the pan on the stove, pour a small amount of vegetable oil and wait until the oil warms up.
6. Quickly chop the onion into small cubes and send it to the pan. Mix and fry until golden brown.
7. Finely chop the mushrooms (you can use absolutely any, I have royal oyster mushroom) and transfer to the pan with the onion. Fry, stirring occasionally, until tender.
8. Transfer the fried mushrooms and onions to a bowl to cool the filling.
9. Wash the pitted prunes, soak for a while, then cut into small pieces.
10. We send prunes to the filling, salt a little, mix everything well.
11. The filling for meat fingers is ready, leave it to cool completely.
12. After the filling has cooled, we begin to form meat rolls.
13. We put the filling on one edge of the beaten meat (about one tablespoon), wrap the roll (you don’t need to fasten it with anything, just try to roll it tighter).
14. We spread the beef rolls in the prepared deep form, seam down.
15. We send the form with vertuns (as the rolls are called in my homeland) into the oven preheated to 220 degrees for 10-15 minutes, so that the meat starts the juice.
16. While the stuffed meat is in the oven, prepare the sauce.
17. Pour the flour into the melted butter in a pan (according to the recipe) and fry it lightly, until light brown.
18. Pour in water, mix well, turn off the heat.
19. Put the spices into the sauce. I have a bay leaf, anise, coriander and nutmeg, grated on a fine grater. And also peas of allspice. Salt to taste (just a little, do not forget that our meat is salty).
20. We take out the form with meat rolls and pour the juice from it into the pan. Mix everything well and taste.
21. Pour meat fingers with sauce, put the mold in the oven for 15-20 minutes (at a temperature of 180 degrees).
22. We spread the finished festive dish on a serving plate, pour with fragrant nutmeg sauce. Sprinkle with green onions and garnish with cilantro sprigs.

Meat fingers with prunes are a common dish on the festive table. The combination of meat with prunes is not only tasty, but also healthy. Everyone knows that prunes neutralize the negative effect of cholesterol on the body, making it easier to digest a heavy meal. On the Very Tasty website, we have prepared other recipes for festive meat dishes for you.

Nowadays, there is such a variety of wonderful second courses that you don’t have time to cook everything. But it’s worth trying to cook beef meat fingers with stuffing or chicken! After all, this is a hearty, appetizing and tasty dish that can be prepared with different fillings. As a filling, you can use any fresh vegetables and a lot of greens. And also such rolls will be very tasty if you twist grated cheese inside with herbs, any mushrooms fried with onions or chopped into strips and fried to softness bell pepper with onions and parsley. You can cook this dish from beef, veal, pork or chicken fillet. The main thing in this dish is to beat the meat well!

Ingredients

• - chicken fillet 500 g
• - onion 1 pc
• - dill 1 bunch
• - mushrooms 300 g
• - salt
• - ground black pepper
• - vegetable oil 30 g

Cooking

To cook meat fingers with mushrooms, you first need to prepare the meat. It is convenient to cut meat when it is slightly frozen. Cut a small piece of meat into 1 cm thick plates, then put a plastic bag and beat on both sides until the pieces of meat become thin, and it will be convenient to roll them into a roll. Then each piece of meat must be salted, sprinkled with ground black pepper on each side and marinated in the refrigerator for 30 minutes. In the meantime, the meat is marinating, it is necessary to prepare the filling for meat rolls with champignons. Fresh chopped dill can be added to the recipe for meat fingers with champignon mushrooms. Meat rolls fingers with herbs and mushrooms will only taste better.

To prepare mushroom stuffing for stuffed meat fingers, you need to cut the mushrooms into smaller pieces and fry them in vegetable oil with onions until tender. Three minutes before the filling is ready, you need to salt the fried mushrooms to taste, sprinkle with ground black pepper and add chopped fresh dill. Stir the filling of mushrooms, onions and dill, and when it cools down, you can wrap beef or chicken meat fingers. On the edge of the beaten piece of meat, you need to put a tablespoon or two of mushroom filling, wrap it in a roll and chop it with a toothpick. Another way to make meat fingers with filling so that they do not fall apart during frying is to wrap them with thread.

Fry delicious meat fingers stuffed with mushrooms first with the seam down, and then on each side until a beautiful crispy crust. You need to bring the meat fingers to readiness in the oven, transferring the fried meat preparations to a deep baking sheet and pouring them with broth, cream or tomato (you can still sour cream) sauce, about 30 minutes. To make the dish tastier, you need to sprinkle the mushroom filling with grated hard cheese before wrapping the beaten meat in a roll. Meat fingers with mushrooms and cheese is a more satisfying and high-calorie dish!

Meat fingers with prunes

Ingredients

• - beef 500 g
• - prunes 200 g
• - medium carrot 1 pc
• - garlic 3 teeth
• - vegetable oil 30 g
• - salt
• - ground black pepper

Such dried fruit as prunes goes well with meat dishes. Meat rolls stuffed with prunes are a great option for an appetizing and tasty second course. Meat fingers with prunes filling recipe can be cooked with carrots. It must be cut into small strips, fried in vegetable oil along with crushed garlic and mixed with small pitted prunes. The filling with prunes and carrots then needs to be slightly salted and peppered. Meat fingers video recipe with prunes can be viewed below.

Meatballs with cheese

Ingredients

• - beef 500 g
• - hard cheese 150 g
• - garlic 3 teeth
• - cilantro 1 bunch
• - salt
• - ground black pepper
• - vegetable oil 30 g
• - yellow bell pepper 1 pc

Cooking meat fingers stuffed with cheese and garlic begins with the preparation of the filling. To do this, grate all the cheese on a coarse grater, chop the greens, cut the bell pepper into cubes, and pass the garlic through a garlic press. How to cook meat fingers with cheese filling so that they acquire an unusual taste? Put the cheese filling on the beaten pieces of meat along the edge and twist into a roll. And then they need to be rolled in cornmeal. Chopped meat fingers with cheese recipe with bell peppers with toothpicks and fry on all sides. Instead of bell pepper, you can add a fresh cucumber, cut into strips, into the cheese filling. Meat fingers with cucumber and cheese are obtained with a crispy filling.

Pork fingers are not a simple dish. Tender, fragrant meat, soaked in lard and garlic, just melts in your mouth. This is an incredibly delicious meat dish. Cooking stuffed pork fingers is not difficult, but it takes time. Do not be alarmed, the time is mainly required for passive extinguishing of the fingers. After spending a little more than an hour of your time, you will get a large portion of great meat, which is enough for more than one meal.

Why is lard used as a stuffing for pork fingers? During the stewing process, the fat inside each meat boy melts and soaks the meat. And besides bacon in the filling there is a lot of garlic and ground pepper. These ingredients give flavor. Thanks to the fat, the aroma of garlic is not at all harsh, as it might seem.

I recommend cooking pork fingers with lard and garlic at least once. This recipe may well become your favorite and it can also be used as a base for preparing similar dishes with other fillings.

Ingredients:

• 0.8-1 kg of pork pulp
• 100 g salted lard
• 5 garlic cloves
• 1 bay leaf
• 0.3 teaspoon ground pepper
• 0.5 tablespoon salt
• 50 ml sunflower oil

How to cook Stuffed Pork Fingers

The pork flesh should be cut into 1.5 cm thick plates. I had a piece of pork from which 7 such plates turned out, but they were large and I cut each into 2 parts. The result was 14 pieces of meat, future fingers.

Each piece should be beaten off with a hammer on both sides. The most convenient way to do this is to cover the meat with a plastic bag. Then the splashes from beating meat do not fly in all directions.

Meat preparations for cooking pork fingers are ready. Now it's time for the filling. As a filling for the fingers, we will have a fragrant mixture of lard and garlic. A piece of fat weighing about 100 g should be passed through a meat grinder or chopped very finely. For this purpose, it is better to use salted lard without a meat layer. Add the garlic passed through the press to the fat. You will also need a little ground black pepper for the filling.

On the edge of each beaten piece of meat, lay out 1 teaspoon of the filling, distributing it over the width of the piece. Then carefully wrap a piece of pork, starting from the edge with the filling. Using a regular sewing thread of any contrasting color, we fix the fingers.

You should not tighten the thread on the stuffed pork fingers too much, and you also do not need to tie knots. Just wrap the meat tubes with a thread.

We heat the pan with sunflower oil and put our stuffed pork fingers on its surface. Fry the fingers until golden brown for about 10-12 minutes over medium heat, turning the fingers from side to side from time to time.

Then we shift the pork fingers with the filling into the roaster. We also send the remains of sunflower oil in which they were fried.

Pour water into the brazier and add bay leaf and salt. The water should completely cover the pork fingers.

Stew pork fingers with stuffing over low heat with a loose lid for 1 hour. If necessary, add water to the previous level.

Fingers - small rolls of meat with filling. Cooking them is not so difficult, although you will have to tinker. For me, the biggest charm of this dish is that it does not lose its taste even after heating. Cooled fingers can also be served as a cold meat dish.

Compound

• 1.5 kg pork tenderloin
• 1 bulb
• 50 g cheese
• 250 g champignons
• 1/2 sweet pepper
• parsley and cilantro
• salt, seasoning for meat
• vegetable oil for frying

Cooking

Cut the pork pulp (I have a great piece of loin without a bone) into medallions, about 1 cm thick and beat well, so that they become almost transparent.

Season each piece with salt and seasoning of your choice. This is the hardest part of the job. I sometimes beat the meat in advance. I stack them like pancakes, wrap them in cling film and put them in the ashtray. Well, what will he have salted for a day?!
We are preparing the stuffing. Today I made fingers with mushrooms, cheese and herbs. Finely chop the onion and mushrooms and fry in vegetable oil until tender. Grind greens and sweet pepper with a blender or chop finely. Grate the cheese.

You can mix all the filling together, or you can apply separately.

Put the stuffing on the beaten pieces of meat and wrap tightly with a roll. It turns out a thin tube and really looks like a finger.

So that the fingers do not turn around when frying, each must be wrapped with a thread or chipped with a toothpick.

Fry the fingers in a very hot frying pan and transfer to a baking dish, preferably in one layer.

Pour all the fat left over from frying on top and add to the bottom of the water, about 1 cm. Bring to readiness in the oven for about 40 minutes at 180 ° C

Note

The filling for the fingers may be different. Mushrooms with onions, cheese with greens, fried celery with carrots, prunes with walnuts… Continue the list yourself.
You can bring your fingers without an oven. We put the fried rolls in a saucepan or deep frying pan and pour a mixture of water, sour cream and tomato paste. Simmer over very low heat for 40-60 minutes.
Bon appetit!

Meat fingers - delicious stuffed rolls.

In fact, the dish is simple, easy to prepare, but looks original and elegant, has different options for toppings and sauces.

Shall we cook with pork?

Pork Fingers - General Cooking Principles

For fingers, only pork pulp without bones, veins, fatty layers is used. A piece is cut across the fibers with plates, which are beaten off with a hammer, smeared with spices. Then the stuffing is put inside. There are many options: vegetables, mushrooms, cheese, eggs, meat products. All this is twisted into a roll, fastened with threads, toothpicks or breading.

You can cook the fingers in a frying pan or in the oven. Often, after frying, the meat product is heated in the oven, sometimes with the addition of various sauces. They make the meat more tender and softer. Serve the fingers on their own, decorating with herbs, or with side dishes, vegetables.

Pork fingers with lard and garlic

The recipe for very juicy and tender pork fingers with a fragrant and simple filling. The amount of spices is arbitrary, taking into account your taste preferences. Salo can be used fresh, salted or smoked.

Ingredients

0.5 kg of pork;

Salt pepper;

5 cloves of garlic;

1 bunch of dill;

150 butter;

A little mustard (1-2 tsp).

Cooking

1. We cut the pork across the fibers into plates, as for chops. If the meat is slightly frozen, it will be easier to do this.

2. Now we beat each plate. We do this carefully so as not to accidentally tear.

3. Rub with salt and pepper, set aside.

4. Cut the lard into small cubes, add chopped dill and chopped garlic. We fill the filling with mustard for piquancy. If the fat is fresh, then you can add a little salt.

5. Now we take a spoon and spread the minced meat in all the pieces to distribute evenly, twist the fingers, connect the joints with toothpicks.

6. Heat up the oil in a saucepan. Putting fingers. Fry first on one side, then on the other quickly, the fire is maximum.

7. We take out the pork on napkins. Let the oil soak in, carefully remove the toothpicks.

8. Place in a mold, cover with foil and heat for 15 minutes in the oven.

9. We shift the fingers to a serving dish, decorate with herbs, fresh or salted vegetables.

Pork fingers with mushrooms

The filling for such pork fingers can be prepared not only from champignons. But remember, if wild mushrooms are used, they must be boiled before cooking.

Ingredients

0.6 kg of pork pulp;

0.2 kg of sour cream;

0.1 kg of cheese;

0.5 bunch of dill;

3 cloves of garlic;

1 onion;

0.2 kg of champignons.

Cooking

1. Cut onions and mushrooms. We combine everything in a frying pan with heated oil and fry almost until cooked, add salt and pepper at the end.

2. Grate the cheese, add to the cooled mushrooms.

3. Next, add chopped dill. But you can either take parsley or any other greens without it.

4. Mix sour cream with garlic, this will be the sauce for the fingers. You can also salt it, add any seasonings.

5. We warm up the oven for 200.

6. We cut the pork into slices, lightly tap each chop with a hammer, put the filling and twist.

7. We wrap the fingers with threads so that the melted cheese does not flow out.

8. Fry the rolls with the filling in hot oil for two minutes on each side and immediately transfer to the mold.

9. Pour sour cream sauce on top, send it to the oven for twenty minutes.

10. We take out. Before serving, cut the threads with scissors, carefully remove.

Pork fingers with prunes

Variant of the most popular stuffing for meat fingers. Pork and prunes - one of the most successful combinations that can only be. It is not necessary to take fatty cream for the sauce, 15% is enough.

Ingredients

700 g of pork;

0.2 kg of prunes;

3 tablespoons of flour;

160 ml fresh cream;

4 tablespoons of oil.

Cooking

1. Cut the pork into slices, not very thin. Beat a little, rub with spices.

2. If the prunes are dry, then they must first be soaked in warm water. Do not use boiling water and hot liquid, it will spoil the dried fruits, they will become sour.

3. Separate one protein, beat with a fork.

4. Lubricate the edges of the chop with protein, put 2-3 prunes on the nearest side, twist the tube. Fasten the edge with a toothpick. Form all other fingers in this way.

5. Pour over the protein that remains, the yolk and the whole egg, beat again, add salt and pepper.

6. Roll the fingers in flour, then dip in the egg, fry in hot oil until lightly browned. It is not necessary to keep the meat on fire for a long time and bring it to full readiness.

7. Now you can pour all the fingers with cream and simmer under the lid in a frying pan for about 15 minutes. We make the smallest fire.

8. Or put in the oven and hold for a quarter of an hour at 160 degrees. In this case, it is not necessary to cover the fingers, you can even sprinkle the dish with a small amount of grated cheese.

Pork fingers with egg and cheese

The recipe for simple fingers with a simple filling. Instead of dill, you can take other herbs of your choice.

Ingredients

500 g pork;

110 g of cheese;

150 g sour cream;

3 cloves of garlic;

Oil, flour.

Cooking

1. We cut the meat tenderloin into plates, with a little tapping hammer. We rub with spices, let the chops lie down for now.

2. Boil eggs, clean. We take a piece of cheese. Rub everything together into a bowl.

3. Immediately rub three cloves of garlic, season the filling with pepper. If the cheese is unsalted, then salt can also be added. We put mayonnaise, stir.

4. Lay the minced egg on chops, twist the fingers in the form of small rolls. Be sure to stick with toothpicks. If they were not there, then you can tie them with threads, just do not forget to remove everything.

5. Roll the meat in flour so that it does not lose its juiciness, and quickly fry in hot oil.

6. Remove the toothpicks, lay out the fingers in the form.

7. Lubricate liberally with salted sour cream on top.

8. We stretch a piece of foil on the form, send the dish to the oven. Warm up at 200 degrees for 15-20 minutes. We look at readiness.

Pork fingers with breaded mushrooms

Recipe for amazing pork fingers with a crispy breadcrumbs. This dish is somewhat similar to Kiev cutlets, but much tastier. Mushrooms are used marinated, but you can also take fried ones, for example, simple champignons, oyster mushrooms.

Ingredients

500 g pork;

150 g mushrooms;

100 g of cheese;

Flour for boning;

Spices are different;

Breadcrumbs.

Cooking

1. We make thin chops, gently rub each with spices. Be careful with salt, as the mushrooms are marinated.

2. Cut the mushrooms, mix with grated cheese. If desired, squeeze a clove of garlic to them, put greens, various seasonings. We mix.

3. Shake the eggs with a fork.

4. Lubricate the chop from the inside with an egg that will hold the roll together. I put some stuffing in. We form fingers, carefully twist tight rolls.

5. We take two bowls, pour flour into one, and croutons into the other. Next we put the eggs that we prepared earlier.

6. Pour enough oil into the pan so that the fingers swim freely in it. That is, we make deep fat. We warm up.

7. Roll the blanks in flour, then dip in the egg and sprinkle with breadcrumbs. Gently press the "fur coat".

8. Deep fry until done on both sides.

Pork fingers with carrots and onions

Recipe for juicy pork meatballs with vegetables. The dish is prepared in the oven without pre-roasting, which saves time.

Ingredients

0.5 kg of pork;

1 onion;

300 g sour cream;

120 g of cheese;

3 cloves of garlic;

1 carrot;

Oil, herbs.

Cooking

1. Fry the diced onion and grated carrot, but you don’t need to brown the vegetables much.

2. We rub the cheese, spread half to the vegetables, add half to the sour cream.

3. Grind the garlic and also divide it in half.

4. Season both the gravy and the filling with spices, stir.

5. We cut the meat into plates, beat each one, salt it, fill it with stuffing and form fingers. We fasten the free edge with a toothpick.

6. Put the fingers in a mold, cover with sour cream sauce with grated cheese.

7. Bake for 40 minutes at 200 degrees. Do not forget to remove the toothpicks before sending the dish to the table.

Pork fingers with pineapple and nuts

A recipe for mouth-watering and very fragrant pork fingers that are baked in the oven. Canned pineapple is used, only hard cheese. He won't let the rolls spin.

Ingredients

0.5 kg of meat;

0.1 kg of cheese;

4 pineapple rings;

2 tablespoons of walnuts;

Cooking

1. Chop the nuts, cut the pineapple into small cubes. If it is not in rings, but in pieces, then we simply divide it into several parts. Cubes should not be more than 0.5 cm.

2. Chop the nuts, add to the pineapple.

3. We rub the cheese, but do not mix with the filling.

4. We mold the meat, beat it off.

5. Rub the chops with pepper and salt.

6. Sprinkle cheese on top of the meat. We distribute it among all the pieces.

7. We put pineapples at the near edge, twist the fingers. If you are afraid for integrity, then you can fasten it with a toothpick in one place. Put into shape.

8. Beat the egg with mayonnaise.

9. Lubricate the rolls, put in the oven for 40 minutes. Temperature 180.

If you do not like the taste of thermally processed greens, then do not add it to the filling, use sprigs of dill or parsley to decorate the finished dish.

It is not necessary to bake the fingers in a creamy or sour cream sauce, you can use tomato juice or diluted pasta.

Flour breading will prevent the penetration of oil into the meat and keep the juiciness of the fingers.