I’m a little obsessed with bundled meat recipes! I love making Bracciole, a family favorite that takes me back to my mother’s kitchen. A few weeks ago I made these Italian Skirt Steak Rolls and wow, they were a hit! For today’s entrée, thin slices of beef are rolled and stuffed with a spinach ricotta filling. The rolls are then wrapped in prosciutto and baked. The meat was so tender, this meal would be a wonderful choice for date night or a small dinner party.
- 5 oz. bag baby spinach
- 1 clove of garlic
- 2 tbsp. olive oil
- 1 cup ricotta cheese
- 1/2 lb. prosciutto, thin sliced
- 1 lb. top round cut into 1/4″ thin slices.
- 1 tbsp. honey
- fresh ground pepper to taste
Heat olive oil in a nonstick skillet with a lid. Cut the garlic clove in half and add to the oil, cut side down. Cook for 2 minutes over low heat to infuse the oil with garlic flavor.
Add all of the spinach to the skillet. It looks like a lot but it will cook down. Cover and cook for 10 minutes total, stirring after 5 minutes.
What did I tell you? 😉
Cool the spinach slightly then stir it into the ricotta (discard the garlic). Season with fresh ground pepper.
Cover your work surface with wax paper or plastic wrap. Lay out the beef slices and spread the spinach ricotta mixture over each one.
Starting at the short end, roll the slices up into a bundle.
Next wrap up each meat bundle in 1-2 slices of prosciutto.
Place the bundles in a baking dish coated with cooking spray.
Preheat the oven to 400º.
Bake the meat rolls for 30 minutes, or to when the internal temperature reaches 145º for medium. Check the internal temperature with a thermometer.
Brush the tops with honey during the last 5 minutes of baking. Cover and cool slightly before slicing.
Of course, you can just dig right in 🙂
But if you can wait for the bundles to set for 10 minutes you will really see the beautiful spirals of meat when you slice it. Leftovers were even better the next day!
Notes ♪♫ I hope you loved this recipe as much as we did! Check out some of my other bundled meat recipes, not only for beef, but chicken and fish too! Bracciole, Italian Skirt Steak Rolls, Chicken Cordon Bleu, Crab Stuffed Sole.