Do you ever sit there and wonder are there any "ground pork recipe ideas?" What can I do with ground pork?" Or "what can I make that's simple and I can get in the oven in 10 minutes?" Well, I've got this easy Ground Pork recipe that will knock your socks off.
This recipe using ground pork is so simple, but it will wow any crowd! You can make this ground meat recipe with any type of ground meat, just adjust the cooking time to ensure that the meat is cooked through.
In this version I used ground pork, but honestly, you can use any ground meat, just adjust the cooking time.
Tips to Making this Easy Ground Pork Rotolo
Can You Make this Recipe in Advance?
The beauty of this dish is that you can prepare in in advance earlier in the day and store it in the fridge until you are ready to pop it in the oven.
Leftovers store well too. So if you've cooked it, you could warm it up and serve it the very next day.
Why use Ground Pork?
Why not? Your reading this because you want to make something different. We don't really do a lot with ground pork. And pork these days is really lean in comparison to other meats. But, if you aren't liking the sound of pork, then substitute ground beef, veal, or chicken in this recipe.
Beef and veal will obviously take less time to cook, particularly if you like your beef medium to medium-well. Just follow cooking temperature done-ness standards. to determine when your meat is safe to eat. Click here to learn about safe cooking temperatures for meat.
Only One Bowl for Preparation
Yes, you can use one bowl to place all the ingredients in and mix together. I also find that when it comes to mixing ground meats, it's better to just get in there with your hands. Using your hands enables you to ensure that all of the ingredients mix well together.
How to Make this Recipe Unique
There are many ways to make this recipe your own, here are just a few ideas:
- hot pepper - make it spicy
- different meat - use chicken, ground beef or any other type of ground meat on hand
- boiled eggs - roll the ground meat around 2 to 3 whole boiled eggs.
- black forest ham - substitute ham for prosciutto
Creating the "Roll"
For easy cleanup, lay a piece of wax paper on your counter about 14 inches by 10 inches. Lay the ground meat on the wax paper creating a rectangle. Make sure that the ground meat is at least ½ inch thick because you will need to role it.
You will then need to create the "stuffing" that goes inside the rotolo. This can be anything you want - I always say be creative and use your imagination. I used prosciutto, spinach and cheese. You can use any kind of cheese.
Role up the prosciutto to contain the other ingredients. Then take one end of the rectangle and begin to role. Initially role the ground beef over the prosciutto and then continue rolling so that the prosciutto remains in the centre of the meatloaf. Use the wax paper to smooth and control the shape of the rotolo as your role it up.
Chop your onions and vegetables and lay them in the bottom of a roasting pan (that has a lid). I used one that looks like this one here.
Lay your rotolo on top of the vegetables carefully. You can use the wax paper to help you to place the role in the roasting pan. Cover while roasting for about 45 minutes. About 10 minutes before fully cooked, uncover the role to brown the top of the rotolo. Check the done-ness using a food thermometer against recommended cooking temperatures.
When done let rest for about 10 minutes. Slice thereafter and plate. Serve with your favorite vegetables or salad.
Best Side Dishes for This Recipe
Looking for a side-kick? Here are some suggestions for a side dish for this pork roll:
Store leftovers refrigerated in an airtight container for a maximum of 4 days. You can also freeze for later. When you are ready to eat leftovers, thaw out in the fridge for 24 hours and then warm up it up.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
Drop a comment below if you made this Easy Ground Pork Roll Recipe. I’d love to see your pictures as well as know what you put inside as your stuffing. So don’t forget to post them on your Instagram account. Tag me at #girl_with_a_spatula and follow me @girl_with_a_spatula
- 910 g ground pork ((or any ground meat))
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 2 eggs
- ½ cups breadcrumbs
- 1 cups cooked spinach
- 5 slices prosciutto
- 1 cups shredded cheese (mozzarella, cheddar, etc.)
- 1 tbsp salt
- 1 tbsp fennel seed
- 1 tbsp sage
- 1 sticks celery
- 1 carrot
- 1 red onion
- Preheat oven to 400 degrees. Start by laying 5 pieces of prosciutto side by side and layering the drained spinach on top, then the shredded cheese.
- Mix together the ground pork, dried oregano, onion powder, eggs, breadcrumbs together mix well. Get in their with your hands don't worry. My mom used to say you can't trust a clean or skinny chef. So get in their.
- Using the wax paper at the end, begin to roll the meat. Once the meat meets the other side, you'll need to lift to wax paper to keep rolling the meet until you get to the end.
- Gently place the roll in a roasting pan. Tuck the prosciutto in if it is sticking out. Place in oven covered. Cook at 400 degrees for about 45 minutes or until done. Remove lid to brown top as the final cooking temperature is reached. Remove from oven when done and let rest for 10 minutes before serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 97mgSodium: 2116mgCarbohydrates: 13gFiber: 3gSugar: 2gProtein: 16g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.