Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Additional Time:
5 mins
Total Time:
1 hr 45 mins
Servings:
6
Yield:
30 rolls
Ingredients
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish.
Melt butter in a large skillet over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Cool off heat.
Meanwhile, place bread crumbs in a large bowl; pour milk over bread crumbs and set aside until all liquid has been absorbed, about 5 minutes. Stir in cooked onion, ground beef, ground pork, egg, salt, and black pepper until filling is well combined.
Cover bottom of the prepared baking dish with 2 large beet leaves; set aside 2 leaves for the top. Place remaining beet leaves on a flat work surface; add a heaping teaspoon filling to wide end (bottom) of each leaf. Roll leaf around filling, working one at a time; place into the baking dish. Repeat with remaining leaves and filling. Pour chicken broth over rolls; place 2 reserved leaves over top.
Bake in the preheated oven until beet leaves are tender and filling is cooked through, about 1 hour. An instant-read thermometer inserted into centers should read at least 160 degrees F (72 degrees C).
Drain liquid from baking dish into a small saucepan. Whisk cream and flour together in a small bowl until smooth; gradually stir into cooking liquid in saucepan. Bring to a bare simmer over medium-low heat; gently cook, but do not boil, until thickened, about 5 minutes.
Transfer rolls to a serving dish; pour sauce over top. Sprinkle rolls with dill.
Nutrition Facts (per serving)
| 356 | Calories |
| 26g | Fat |
| 17g | Carbs |
| 18g | Protein |
