Stringy meat cannoli

Name: Stringy meat cannoli
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: Beef 1.5 lbs; Prosciutto cotto 3.5 oz; Edam cheese 5.6 oz; Thyme 5 sprigs; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Eggs 2; Breadcrumbs to taste; Extra virgin olive oil to taste

it fr es de br

256

Calories per serving

Energy Kcal 256
Carbohydrates g 3.3
of which sugars g 0.5
Protein g 26.4
Fats g 15.2
of which saturated fat g 6.42
Fiber g 0.2
Cholesterol mg 130
Sodium mg 594

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Makes: 8
Cost: Average

PRESENTATION

Melting meat cannoli is a fun twist on the classic Italian Sunday meatloaf. Seriously, it turns into bite-sized treats that are just a blast to eat. Instead of a big loaf, you get these meat cannoli—tiny rolls of ground beef stuffed with gooey, melting cheese right in the center. Imagine biting in. Discovering that cheesy surprise, all wrapped in juicy, tender meat. To be honest, this method of cooking, where you quickly sear the rolls to lock in those tasty juices before baking them, comes straight from Italian comfort food traditions. Across Italy, this pan-and-oven combo is used for all kinds of meat dishes. Honestly, it works especially well for these mini cannoli. The result is a perfect moist texture and a fantastic blend of flavors—kind of like a cross between a meatloaf and a cheesy snack. Yum.

In Italy, savory cannoli recipes like this are often served for relaxed family lunches or as part of a larger spread for gatherings. Which is great. It’s a quick option when you want something cozy but don't want to fuss over a big roast. There are many regional variations—some add herbs or swap out the cheese for whatever's available, making each meat-filled cannoli unique. What really makes these stand out is the golden sear on the outside. It keeps the meat juicy and holds in that melty cheese. Compared to regular baked cannoli shells, these are all about the savory, meaty bite with a crispy edge and stretchy cheese in the middle. And look, they are super easy to prepare and make a really really good impression at any table. So whether you call it Italian meat cannoli or just a tasty twist on homemade meatloaf, this dish gives you everything you want in comfort food: easy prep, a bit of fun, and loads of flavor packed into every bite. It's a delicious way to bring a piece of Italy to your table, combining traditional techniques with a modern, playful presentation that's sure to please everyone. For sure.

INGREDIENTS

256

Calories per serving

Ingredients for 8 pieces: Beef 1.5 lbs (650 g); Prosciutto cotto 3.5 oz (100 g); Edam cheese 5.6 oz (160 g); Thyme 5 sprigs; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

For breading and cooking: Eggs 2; Breadcrumbs to taste; Extra virgin olive oil to taste

Preparation

How to prepare Stringy meat cannoli

To prepare the stringy meat cannoli, start by pouring the ground beef into a bowl. Remove the thyme leaves 1, season with salt, pepper, and add a drizzle of oil 2. Mix briefly 3.

Take about 3 oz of the mixture and place it on a surface lined with parchment paper. Press with your fingertips 4 to form a square about 3.5-4 inches on each side 5. Cut the slices of cooked ham in half 6.

Then cut the cheese into strips 0.8 inches wide and place it in the center of each square along with the ham 7, roll it up well as if it were a cannoli 8 without sealing the two ends. Form a total of 8 cannoli 9.

First dip them in the beaten eggs 10 and then in the breadcrumbs 11, placing them on a dish as you go 12.

Heat the pan with a little oil and then sear the meat cannoli on all sides for a few moments 13. Turn them with a pair of spoons 14, being careful not to smash them 15.

Then place them on a baking sheet lined with parchment paper 16 and bake them in a preheated oven at 340°F for about 10 minutes 17. Once ready, arrange them on a plate, optionally serving with lamb's lettuce, and enjoy your stringy meat cannoli while they're still very hot 18.

Storage

It is advisable to consume the stringy meat cannoli immediately to prevent them from darkening and becoming less soft, but if necessary, you can keep them in the refrigerator for a couple of days. You can freeze them raw if you have used fresh ingredients, letting them thaw before cooking.

Advice

Instead of lamb's lettuce, you can serve your meat cannoli with sautéed seasonal vegetables or roasted potatoes, which always go well with them. Feel free to vary the ham and cheese filling to your liking; you can use, for example, smoked provolone, crumbled sausage and broccoli rabe, speck and brie, grilled zucchini and caciocavallo cheese, and even nduja and silano cheese! In short, let your imagination and taste run wild.

For the translation of some texts, artificial intelligence tools may have been used.