![](https://cdn.statically.io/img/www.allrecipes.com/thmb/gw40NRgtOqbshyQiLP_jIyALAA4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4468004-656846822fb6426baa71b40d10eec681.jpg)
Ingredients
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1 tablespoon butter
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1 large onion, chopped
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½ cup fresh bread crumbs
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¼ cup milk
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6 ounces ground beef
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6 ounces ground pork
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1 egg
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2 teaspoons salt
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1 teaspoon freshly ground black pepper
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34 large whole beet green leaves, stems removed
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2 cups chicken broth
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1 tablespoon all-purpose flour
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1 cup heavy cream
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1 tablespoon chopped fresh dill
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
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Melt butter in a skillet over medium-high heat. Add onion and cook until tender, about 5 minutes. Remove from the heat and allow to cool.
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While the onion is cooling, place bread crumbs into a large bowl. Pour milk over bread crumbs and let stand until all liquid has been absorbed, about 5 minutes. Stir in cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined.
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Cover the bottom of the prepared baking dish with two large beet leaves; set aside two more leaves for the top. Place the remaining beet leaves onto a flat work surface; add a heaping teaspoon of the meat mixture to the wide end (bottom) of each leaf. Working one at a time, roll the leaf up around the filling and place into the baking dish. Pour chicken broth over the rolls, then place the last two reserved leaves over the top.
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Bake in the preheated oven until the beet leaves are tender and the filling is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
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Remove the dish from the oven. Drain liquid from the bottom of the baking dish into a small saucepan. Whisk flour and cream together in a bowl until smooth; stir mixture gradually into the pan juices. Bring to a bare simmer over medium-low heat and cook gently until thickened, about 5 minutes; do not boil.
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Place the filled rolls into a serving dish and pour the sauce over top. Sprinkle with chopped dill.
Nutrition Facts (per serving)
356 | Calories |
26g | Fat |
17g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 356 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 14g | 69% |
Cholesterol 127mg | 42% |
Sodium 1390mg | 60% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 9g | 32% |
Total Sugars 3g | |
Protein 18g | 35% |
Vitamin C 71mg | 79% |
Calcium 329mg | 25% |
Iron 7mg | 39% |
Potassium 1963mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.