Filled Minced Meat Roll with Tomato Sauce & Salad

5 from 9 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people


Filled minced meat roll with tomato sauce & salad

  • 500 g Ground beef
  • Salt, gourmet pepper, kebab spice to taste
  • 200 g Macaroni
  • 1 Pair of twigs Spice thyme
  • 1 Glass Tomato sauce with spices


  • 1 small Cucumber
  • 1 small Mozzarella
  • 4 small Organic tomatoes (remainder)
  • Salt, gourmet pepper
  • Maple syrup


  • Parsley



  • Put the water in a saucepan and season with salt. Bring to the boil and then cook the macaroni according to the instructions. Drain / drain. Return to the pot and set aside.

Minced meat roll

  • Place a large piece of cling film on a countertop. Place ground beef on top. Another cling film on top. Use a rolling pin to roll out the whole thing roughly square. Season with salt, gourmet pepper and the kebab spice.
  • Take the macaroni out of the pot and place them halfway close together on the seasoned ground beef. Leave a margin above & below so that you can roll up the whole thing better. When rolled up, carefully place in a baking dish.
  • Sprinkle these again with salt, gourmet pepper & the kebab spice. Spread the tomato sauce with the spices over it. In addition, sprinkle with the spiced thyme. Preheat the oven to 180 degrees top / bottom heat. Place the baking dish on the baking sheet and slide in. Cook for about 25 minutes.


  • Wash the cucumber and slice it. Put in a bowl, lightly salt and let stand until water has formed. Pouring off. Cut the rest of the mozzarella into cubes, add. Wash the small tomatoes, pat dry and slice them.
  • Also admit. Pepper a little, stir and drizzle with a little maple syrup. Put aside.


  • After cooking, remove the filled meatballs and cut into slices. Take a flat plate and place two slices on top. Pour over the remaining tomato sauce from the baking dish. Since there are still macaroni left over, take a few out of the sieve and shape them into a circle.
  • Leave a hole in the middle. Put the lettuce that you have set aside in there. Sprinkle with sliced ​​parsley.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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