Juicy meat fingers with filling in the oven

Stuffed meat “fingers” turn out fabulously tasty and are perfect for a festive menu; this appetizing dish is easy to prepare. You can serve any side dish, and the “fingers” themselves can be frozen for future use. Now the recipe for pork meat rolls, we use the loin (the back of the carcass), but if you wish, you can replace it with chicken fillet, it will also turn out delicious! Prepare this meat as well and your guests will be satisfied, and they will also ask for the recipe. How to cook stuffed meat fingers? A step-by-step recipe with photos below will help you, and there is also a video recipe to help. Cook with pleasure!

Ingredients (8 pieces):

Video recipe with step-by-step preparation of “meat fingers” for the festive table:

Juicy meat fingers in the oven. Step by step recipe

1. I use pork to make it; if desired, you can use chicken fillet. Cut the loin about 1 cm wide and beat it well with a hammer to make the meat thinner. I got 8 pieces.

2. Mix butter (room temperature) with chopped garlic and herbs. Oil is useful for juiciness of meat, because selected parts of pork are a bit dry.

3. Salt and pepper the chopped meat on both sides, grease with garlic oil. Place pickled cucumbers grated on a large grater and also chopped cheese on the edge.

4. We wrap the meat in a roll, tucking the edges so that the inside is hidden and does not leak out during the process.

5. Secure the seam with a wooden skewer or wrap the roll with thread. Thus, let’s prepare all the “fingers” right away.

6. Bread the meat rolls in flour (you can use breadcrumbs) and fry quickly in a very hot frying pan with a small amount of vegetable oil until lightly crusted, so that the meat remains juicy in the future. The heating is powerful.

7. Remove the wooden skewers, place the meat on the onion (chop into thin half rings, you can use the rest of the vegetables).

8. Cover the baking dish with foil and place in the oven preheated to 180-190 degrees. After 40 minutes, the pork rolls are ready. You can also sprinkle the “fingers” with cheese and leave them in the oven for 10 minutes, but that’s up to your taste.

10. Meat rolls “fingers” turn out juicy and very tasty! Have you tried it? Then I advise you to prepare it for a gala table, you will like it!

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Recipes Pork fingers

Quick pork “fingers”

Mustard – 1 tbsp. l.

Cut the pork into medallions and beat.

Salt any piece, grease one side with mustard (ready-made) and grease with the following consistency: salt, pepper and garlic, passed through a press. Roll up and pin with a toothpick.

Pork fingers

30 grams of vegetable oil,

1 kg – pork balyk,

Beat the meat, salt and pepper. Place a little stewed cabbage in the middle of the chop.

Roll the chop into a roll and secure with thread or a toothpick.

Ukrainian pork fingers with cheese

2 eggs for leison

1 clove of garlic

Cut the meat into small pieces, beat it very well, add salt and pepper.

Grate the cheese, mix with crushed garlic and mayonnaise.

Place the filling on the maso and roll it into rolls so that the cheese cannot leak out from the inside.

Pork fingers with mushrooms

Pork fillet – 1 kg

Vegetable oil - to taste

Champignons – 300 g

Onions – 3 pieces

Ground dark pepper - to taste

Dill - to taste

Finely chop the mushrooms and onions and fry in vegetable oil. Mix everything, adding finely chopped dill and salt.

Cut the pork into slices approximately 1 cm wide and pound well. Salt and pepper any piece and coat one side with mayonnaise. Place a little of the insides on top, roll into rolls and wrap with thread.

Pork “fingers” with filling

Prunes – 100 g

Cut the meat into pieces, beat well on both sides. Salt and pepper.

Soak the prunes in boiling water for 20 minutes. Then dry them and cut into strips.

Peel the apple and cut into slices.

Wrap a slice of apple and a little prune in each chop.

Twist small “rolls” and tie them with thread to prevent them from unwinding.

Pork fingers

Fresh lard – 150 G

Pepper – 1 teaspoon

Parsley – To taste

Sunflower oil – 150 ml

Salt – 1 teaspoon

Dill - To taste

Pork – 400 G (pulp)

Onions – 0.5 pieces

Garlic – 8 cloves

Cut the pork flesh into thin slices and beat thoroughly. Sprinkle the meat with pepper.

Remove the skin from the lard and cut into small cubes, as finely as possible.

Chop the garlic and onion very finely and add to the lard.

Chop all the greens and add to the lard, onion and garlic. Mix thoroughly, the inside is ready!

Place the pork on a plate and place one on each piece.

Pork “fingers” in Soviet style

Dried ground basil – 1/3 teaspoon

Pork (loin) – 500 gr.

Garlic – 4 cloves

Dark ground pepper

Butter – 1 tbsp. spoon

Bay leaf – 1 pc.

Fresh lard – 100 gr.

Vegetable oil – 2 tbsp. spoons

Beat the pork pieces, add salt, pepper, and rub with crushed garlic.

Cut the lard into cubes corresponding to the width of the pieces of meat, 1 cm wide, and place on the edges of the chopped pork.

Roll up the rolls, tie with thread (I use dark, thick ones), and leave to soak for half an hour.

Fry the “fingers” in vegetable oil on both sides and place in a saucepan.

“Fingers” with carrots

Mustard – 1 tbsp. l.

Onions – 3 pcs.

Cut the pork into medallions and pound on all sides.

Peel the carrots and cut into large pieces.

Cut the onion into half rings.

meat fingers with cheese and mushroom sauce

pork for chops

200ml cream 20%

5 large champignons

1 small onion

1/2 lemon (not big)

Chop the pork (I make small fingers, the size of the chop is approximately 8*8cm). Pepper and salt.

Roll into a roll and secure with a toothpick.

Heat a frying pan with oil or melt the lard (I make it with lard, the meat tastes better this way), lay out the fingers, fry first over high heat without a lid, then turn the fingers over, cover with a lid and fry over medium heat.

Chops for future use, FINGER LICKING AWAY,

ground aromatic pepper

Cut the pork into thin slices and carefully beat it.

Salt and pepper the meat, sprinkle with other spices to taste and leave on the table until the juice comes out.

Fry the chops on both sides in a hot frying pan with fat and, together with the fat, transfer them to the duck pot.

Finger-licking pork envelopes

Champignons – 5 pcs

Carbonade – 800 g

Dark pepper – 1 tsp.

Dutch cheese – 150 g

Cut the pork fillet into 4 thick portions. Cut any piece and open it like a book.

Cut the ham (low-fat variety) into 4 thin pieces the size of half a piece of meat.

Cut the cheese into strips.

Cut the champignons into slices.

In our “books” put a slice of ham, strips of cheese and slices of mushrooms.

"real jam

250 gr. Feta cheese, very tasty with cheese

large bunch of cilantro

half a glass of rice

200 gr. sour cream, can be replaced with heavy cream

500 gr. pork pulp

We make chops from portioned pieces of pork. Salt and pepper, at this time cook the rice until half cooked, cool it to room temperature, finely chop the cilantro (there should be a lot of it.) mix.

pork fingers with onions and cheese.

cut the pork into layers. beat well, add salt and pepper.

prepare the onion filling;

cut the onion into half rings 0.5 cm.

Buzheninka “finger-licking”

salt, dark pepper, garlic, bay leaf, allspice

chop the bay leaves, peel the garlic and cut into slices (and prepare the spices so you have them on hand for convenience)

create slits in the pork up to 2cm deep (the more slits, the tastier the dish will be)

put a pinch of salt, dark pepper, crushed bay leaves and pieces of garlic into the depth of each cut

We also sprinkle the meat itself with salt, etc.

Juicy pork kebab

Red pepper - To taste

Garlic – 3-4 cloves

Pork neck – 2 kilograms

Sugar – 1 teaspoon (Those who are not afraid of tests can replace sugar with the same amount of honey. The result will be very interesting.)

Dark peppercorns – 5-6 pieces

Lemon juice – 50 ml

Tomato juice – 0.5 Liters

Bay leaf – 2-3 pieces

Mustard – 2 tbsp. spoons

It is better to take fatty pork; the neck is an ideal option. It’s virtually impossible to dry out a pork neck kebab; at least I’ve never had the opportunity to create one. So feel free to take the freshest pork neck and cut it into large pieces - approximately a quarter of your fist. Don't be afraid, it will be fried - if, of course, you comply with all other manufacturing conditions.

Ceremonial roll “Bellissimo”. Video

Salt, pepper - to taste.

Spinach - 300-400 g.,

Pork (peritoneum) - 1-1.5 kg,

Onion - 2 pcs. little ones,

Vegetable oil (for frying vegetables) - about 50 ml.,

Mushrooms (any) - 400-500g.,

There are a huge number of meatloaf recipes. And each of them will be delicious. The most important thing is that rolls are a good dish for any formal table. This roll combines three insides. Just lick your fingers.

Meat fingers

Hard cheese – 200 G

Mustard – 2 tbsp. spoons

Corn – 2 tbsp. spoons

Carrots – 1 piece

Vegetable oil – To taste

Champignons – 200 G

Pork – 800 G

Onion – 1 piece

Reddish semi-sweet wine – 100 ml

Spices - To taste

Wash the meat, dry it and remove films and veins. A lean piece of pork is suitable, for example, a loin or back, a shoulder blade. Cut into pieces one centimeter wide and beat well with any hammer. Rub the meat with pepper and salt, as well as any other spices.

Wash and peel the mushrooms. Pour a little vegetable oil without aroma into the frying pan.

Meat fingers with entrails: 5 recipes

There are many options for making meat rolls; they are prepared with cheese, mushrooms, prunes, carrots, eggplants, or minced meat with seasonings is added to the filling. In Russia and the CIS countries (the Commonwealth of Independent States is a regional international organization (international treaty) designed to regulate cooperative relations between states that were formerly part of the USSR), meat fingers, or as they are popularly called “krucheniki,” are a popular dish on the ceremonial table .

Meat fingers with lard

This is a regular recipe for pork and lard torsions. Pork fingers are often prepared for the New Year's table, banquet, Birthday, or on the occasion of February 23rd. Can be served with a side dish, salad or as a separate independent dish.

Meat fingers with lard for 6 servings are cooked for 1 hour 45 minutes.

Ingredients:

800 gr. pork cuts;
150gr. fresh or salted lard;
3 tbsp. l. sunflower oil;
1 clove of garlic;
2 glasses of water;
3 pinches of salt;
ground pepper to taste.

Manufacturing:

Wash and dry the meat with a towel.
Cut the meat into similar plates 1 cm wide, the size of your palm.
Beat any piece with a kitchen hammer.
Cut the lard into small pieces or grind in a meat grinder.
Peel the garlic and chop it as finely as possible or crush it with a garlic clove.
Salt, pepper and brush a plate of chopped meat with garlic. Place 5-6 pieces of lard on the edge. Wrap tightly. Wrap all the pork chops in the same way.
Wrap any roll with thread so that the fingers keep their shape while frying.
Heat a deep frying pan and add 2-3 tablespoons of refined sunflower oil.
Place the rolls in the pan and fry on each side until evenly golden brown.
Remove the fingers from the pan and remove the strings.
Place the meatloaves in a saucepan and add boiled water. Water should lightly cover the top layer of torsion. Season with salt and pepper to taste.
Place the pan on the heat and close the lid tightly. Simmer for 50-60 minutes until the rolls become soft.

Meat fingers with mushrooms and snow-white sauce

This is a tender dish with a rich mushroom flavor. This version of krucheniki is suitable for a bachelorette party or March 8th. Meat fingers with mushrooms are cooked on the stove or baked in the oven.

The total production time for 6 servings is 80-90 minutes.

Ingredients:

1 kg. pork meat;
200 gr. mushrooms;
150 gr. flour;
150 gr. vegetable oil;
150 ml. milk;
1 medium onion;
3 tbsp. l. sour cream;
50 gr. butter;
pepper, salt to taste.

Manufacturing:

Wash the meat and cut into 1 cm slices.
Carefully beat the meat pieces with a hammer.
Wash the mushrooms in running water and cut into cubes.
Peel the onion and cut into small cubes.
Place a frying pan on the heat and fry the onions and mushrooms. Salt and pepper the filling.
Place a tablespoon of mushroom innards on one side of the meat chop and roll tightly and roll in flour. Secure with a toothpick or thread.
Place a thick-bottomed frying pan on the fire, add vegetable oil and fry the meat fingers on each side until golden brown.
Remove the threads or remove the toothpicks and transfer the rolls to a stewing pan or cauldron. Fill with hot boiled water to the level of the meat, add salt. Place the pan on the fire and boil the tortillas for 15 minutes.
Prepare snow white sauce. Melt butter in a frying pan, add a tablespoon of flour. Fry until evenly golden brown. Add sour cream and fry until thickened. Add cool milk and cook, stirring with a spatula, until smooth and lump-free.
Pour the white sauce into the saucepan with the fingers and place on the heat for another 20 minutes.

Chicken fingers with prunes and pine nuts

A version of chicken fillet meat fingers with prunes and pine nuts is suitable for a festive table on the occasion of a birthday, children's party or home dinner. Chicken fingers cook quickly and look appetizing and festive.

5 servings of chicken fingers cook in 1 hour.

Ingredients:

500 gr. chicken fillet;
100 gr. pitted prunes;
50 gr. pine nuts;
70 gr. butter;
1 tsp. soy sauce;
pepper and salt to taste;
5-6 tbsp. l. chicken broth;
30-50 gr. margarine for frying.

Manufacturing:

Cut the chicken fillet into similar slices, wash and dry with a cardboard towel.
Beat any piece of meat with a hammer, salt and pepper to taste.
Stuff prunes with pine nuts.
Take the meat and place prunes on the 1st edge. Place 7-8 pine nuts on the fillets. Wrap the roll on the prune side and secure with a toothpick.
Place a frying pan on the fire, heat it up and add margarine. Place the krucheniki in the frying pan and fry until golden brown.
Place chicken fingers on a baking sheet, add chicken broth, soy sauce and butter. Cover the rolls with foil and bake in the oven at 180 C for 15 minutes.
Remove the foil and place the pan in the oven for another 5 minutes.

Meat fingers with cheese

Pork Cheese Fingers are a nutritious dish with a rich flavor. Pork rolls are suitable as an appetizer for a festive table or for lunch with a side dish of mashed potatoes, buckwheat porridge or vegetable salad.

4 servings of meat fingers with cheese take 1.5 hours to cook.

Ingredients:

0.5 kg. pork;
100 gr. low-fat cheese;
3 chicken eggs;
150 gr. low-fat mayonnaise;
1 clove of garlic;
2 tsp. flour;
sunflower oil for frying;
pepper, salt to taste.

Manufacturing:

Cut the pork into slices approximately the size of your palm, 1 cm thick.
Beat the pork with a hammer, add salt and pepper.
Grate the hard cheese on a medium grater, mix with mayonnaise and add pressed garlic.
Place a spoonful of the insides on the meat layer and lightly coat the inner surface of the roll.
Wrap the filling into a roll and tuck the edges so that the inside does not come out of the twist during cooking. Wrap your fingers with thread or secure with a toothpick.
Place the frying pan on the fire and heat it up. Add vegetable oil.
Beat eggs in a bowl to coat your fingers.
Dip your fingers in flour and dip in the egg.
Place the meat fingers in a hot pan and fry until golden brown. Reduce heat and fry rolls for another 10 minutes.

Meat fingers with gherkins

This is a unique recipe for meat fingers with a special taste. Beef is a dietary meat, so you can eat the rolls while following a dietary diet. Meat fingers stuffed with cucumber are suitable for serving on a festive table or as a roast for lunch.

Fingers with cucumbers take 1.5 hours to prepare, yields 5 medium servings.

Ingredients:

800 gr. beef;
3 medium pickled cucumbers or 6-7 gherkins;
6 tbsp. l. sour cream 20%;
5 cloves of garlic;
salt and pepper to taste;
60 gr. salted lard. For a dietary version of the dish, do not use lard.

Manufacturing:

Cut the meat into similar 1.5 cm slices.
Carefully pound the beef with a hammer. Pepper and lightly salt the meat.
Cut the cucumber and lard into strips. Pass the garlic through a garlic press.
Place 2-3 strips of lard, cucumbers and a little garlic on one side of the meat chop. Wrap the filling tightly and secure your finger with thread.
Heat vegetable oil in a frying pan.
Place the meat fingers in the pan and fry on all sides for 5 minutes.
Remove the rolls from the pan, remove the thread and cool.
Place the krucheniki in a stewing pan and cover with warm water. The water should lightly cover the rolls. Add sour cream. Pepper and salt to taste.
Place the pan over low heat and simmer the meat fingers for 50 minutes, covered.

Stuffed meat fingers

Remarkable meat fingers with a very tender and tasty filling. This dish will not leave anyone indifferent. Perfectly suits any side dish or simply as a fiery appetizer.

Ingredients for Stuffed Meat Fingers:

Fillet – 500 g
Onion - 1 pc.
Carrots - 1 pc.
Processed cheese – 100 g
Walnuts – 40 g
Salt
Dark pepper
Chicken egg - 1 piece
Breadcrumbs / Breading
Vegetable oil (for frying)

Production time: 30 minutes

Number of servings: 5

Nutritional and energy value:

Ready meals
kcal 1814.2 kcal	proteins 131.3 g	fat 117.5 g	carbohydrates 44 g
Portions
kcal 362.8 kcal	proteins 26.3 g	fat 23.5 g	carbohydrates 8.8 g
100 g dish
kcal 201.6 kcal	proteins 14.6 g	fat 13.1 g	carbohydrates 4.9 g

Recipe for Stuffed Meat Fingers:

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Juicy meat fingers with filling in the oven