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Italian Stuffed Meat Rolls

Hearty Italian stuffed meat rolls filled with melty mozzarella, savory beef, and a rich tomato sauce — perfect for comfort meals and gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Filling
  • 8 oz fresh mozzarella, cut into strips or cubes Use whole-milk mozzarella for best melting
  • 1/2 cup grated Parmesan or Pecorino Romano Adds salty depth
  • 1 cup fresh spinach, roughly chopped and squeezed dry Substitute frozen, thawed, and drained if needed
  • 2 cloves garlic, minced Fresh is best for flavor
For the Meat Rolls
  • 1 lb ground beef (80/20) Use half beef, half pork for richer flavor
  • 1/2 cup breadcrumbs Use gluten-free breadcrumbs to make the recipe GF
  • 1 large egg, beaten Binds the mixture
  • 1/4 cup fresh parsley, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
For the Sauce
  • 2 cups crushed tomatoes Canned or fresh
  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • 1 tsp sugar Optional, to balance acidity
  • salt and pepper to taste

Method
 

Prepare the Sauce
  1. Heat 2 tbsp olive oil in a medium saucepan over medium heat for 1 minute.
  2. Add the chopped onion and cook until translucent, about 6 minutes. Stir occasionally.
  3. Add crushed tomatoes, 1 tsp sugar if using, and a pinch of salt and pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 15 to 20 minutes until slightly thickened and glossy.
Make the Filling Mix
  1. In a large bowl, combine ground beef, breadcrumbs, beaten egg, parsley, salt, pepper, oregano, minced garlic, and grated Parmesan.
  2. Mix gently with your hands until just combined.
Form and Fill the Rolls
  1. Preheat oven to 375°F (190°C).
  2. Divide the meat mixture into 8 equal portions and flatten each portion into a 4 x 3 inch (10 x 7.5 cm) oval.
  3. Place a strip of mozzarella and a small spoonful of chopped spinach in the center.
  4. Fold the long edges over the filling, then roll tightly to form a neat log.
  5. Seal edges with a little water if needed.
Brown the Rolls
  1. Heat a large ovenproof skillet over medium-high heat with 1 tbsp olive oil.
  2. Sear the rolls, seam side down first, for about 2 to 3 minutes per side until deeply browned.
Bake in Sauce
  1. Pour a thin layer of sauce into the bottom of a baking dish or keep in the ovenproof skillet.
  2. Nestle the browned rolls seam side down into the sauce. Spoon additional sauce over each roll to coat.
  3. Cover with foil and bake at 375°F (190°C) for 20 minutes, then remove foil and bake another 8 to 10 minutes.
Rest and Serve
  1. Let the rolls rest for 5 minutes before serving.
  2. Serve with extra grated cheese and fresh parsley.

Notes

This dish is family-friendly and make-ahead friendly. Storage tips: store in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven or microwave individual portions.