Braciole Stuffed Meat Rolls

Braciole are stuffed meat rolls with a blend of fresh garlic boiled egg, cheese, and breadcrumbs slowly simmered in a Traditional Sunday Tomato Sauce and a delicious Italian specialty made around the holidays.

The rolls are made with either beef or pork and fork-tender when completed cooking.

I also like to simmer them in their own pan seam down so they don't open up they are held together with butcher thread or toothpicks.

I can still remember Mom making these on Sunday morning and the smell of garlic in the oil frying before she started to saute them. The outside of the meat was always deliciously seasoned.

These step-by-step instructions will give you the best results that Mom and Grandmom made through the years and I continue on with their legacy of these fabulous stuffed meat rolls.

These braciole are easy to make, and very time-consuming but worth every minute when you take that first delicious bite into this slow-simmered meat roll.

These braciole meat roll-ups are simple to make and very impressive like they came from a 5-star restaurant.

Scroll down to get these easily printable step-by-step instructions on how to make these delicious stuffed meat rolls Italian Style of course!

Step by Step Making Braciole Easy

1. Slice the beef or pork 1/4 inch thick, pound the meat if necessary if the meat is to thick
2. ill with breadcrumbs, hard-boiled eggs, cheese, garlic, parsley salt, and pepper,
3. secure with butchers thread
4. fry in oil
5. simmer in your favorite Traditional Sunday Tomato Sauce

Tools

• deep fry pan
• cheese grater
• sharp knife
• pie plate for breadcrumbs
• saucepot
• butchers thread (or toothpicks can be used in a pinch)
• meat pounder is optional
• egg slicer
• cutting board

Tips

1. make the meat, thin pound it if it's thicker than around 1/4 inch
2. season the meat with salt and pepper when it's raw
3. these can be baked in the oven instead of fried
4. simmer slowly in tomato sauce
5. use butchers thread is recommended (or toothpicks in a pinch can be used)
6. always fry rolls seam side down
7. for those not fond of beef or pork use chicken, turkey, or thin pounded steaks, which can be substituted
8. braciole  will freeze fine in the sauce or fried then be placed in freezer containers for up to 6 months

Serving Suggestions

1. simmered in your favorite meat sauce served on the side
2. serve with your favorite cooked pasta
3. remove the thread and serve over hard-crusted Italian bread
4. can be served with additional meats in sauce IE meatballs, Italian sausage

Shopping List Below(measurements in the printable recipe card please scroll to the bottom)

• boneless pork, or beef round steak 
• Italian bread crumbs
• garlic, minced
• freshly ground cracked pepper and salt to taste
• Pecorino Romano cheese grated
• hard-boiled eggs
• Italian parsley chopped
• extra virgin olive oil for frying or another oil
• your favorite Traditional Sunday Sauce

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Holiday Braciole

This recipe is simple to make and elegant to serve, it really is a showstopper for any dinner party or special occasion!


The meat tastes fantastic with any pasta meal and is certainly a work of art in any Italian food menu.


Our recipe for braciole is mom's and grandmoms from the early 1940s and we have continued in their memory to make this on holidays, and other special family's special events.

Braciole Stuffed Meat Rolls

Yield: 8

Author: Claudia Lamascolo

Prep time: 25 MinCook time: 2 HourTotal time: 2 H & 25 M

These are meat rolls that have been stuffed with garlic, parsley, breadcrumbs, and boiled eggs, The Italian braciole then get dropped into tomato sauce after frying.

Ingredients

• 2 lbs. bottom round or pork ( meat should be around cut  1/4  inch thick or round steak 
• salt and freshly ground black pepper to taste
•  1 cup chopped or sliced thick hard-boiled eggs (usually 3 eggs)
•  1 cup Italian flavored bread crumbs mixed with 1/2 cup freshly grated Pecorino Romano cheese 
• finely chopped fresh garlic cloves (3 or 4 whole cleaned cloves of garlic )
• 1/2 cup chopped fresh flat Italian parsley leaves 
• 4 tablespoons extra virgin and/or vegetable oil for frying. mixed together 
• more grated cheese is optional for garnish
• Recipe for Traditional Sunday Tomato Sauce

Instructions

1. Layout the thinly cut round steaks that are approximately 8 x 8 or larger in size on a cutting board.
2. Sprinkle with breadcrumbs mixed with cheese..
3. Add the finely chopped boiled egg or slices if you prefer on top.
4. Sprinkle the top with salt, pepper, and parsley ( I also add more grated cheese on top.
5. Fold the side then roll like a jelly roll.
6. Use butcher's thread to hold together to tie the rolls so nothing falls out.
7. Fry in heated oil until browned on both sides.
8. These are now ready to be added to your favorite Traditional Tomato Sauce.
9. These should simmer in the sauce for around 2 hours until very tender.
10. Note: the meat whether pork or beef needs to slow cook to be tender.
11. Serve with your favorite macaroni, covered with tomato sauce and braciole on the side.

Notes:

Tips

1. make the meat sliced thin pound ,it if it's thicker than around 1/4 inch
2. season the meat with salt and pepper when it's raw
3. these can be baked in the oven instead of fried
4. simmer slowly in tomato sauce
5. use butchers thread is recommended (or toothpicks in a pinch can be used)
6. always fry rolls seam side down
7. for those not fond of beef or pork use chicken, turkey, or thin pounded steaks, which can be substituted
8. braciole freeze fine in the sauce or fried then placed in freezer containers for up to 6 months

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Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2021.