Slavinken (Dutch Bacon Meatrolls)
- 8 oz ground beef
- 8 oz ground pork
- 5 slices of bacon
- 2 tablespoons of bread crumbs
- 2 tablespoons of milk
- 1 tablespoon of butter
- Mix the ground beef with the ground pork, and season to taste with the salt, pepper and nutmeg.
- Knead in the breadcrumbs and the milk, and divide into five equal portions. Roll into small logs, approximately 3 1/2 inches long.
- Place one side of the bacon on one end of the log and wrap the bacon around it. Leave the ends exposed. Roll the meat a couple of times with the palm of your hand to tighten it up. After you've done all five rolls, cover and refrigerate for about thirty minutes.
- Retrieve the slavinken from the fridge about ten minutes before you are getting ready to cook them. Melt the butter in a frying pan. Place the slavinken carefully in the pan. Cook them on low-medium heat to avoid scorching the bacon. Turn them around, carefully, and cook the other sides, until all side are golden brown.
- Remove the meat rolls from the pan, return it to the stove and stir in half a cup of water or a tablespoon or two of tomato ketchup, scraping the bottom of the pan to loosen up all the crunchy bits.
- Serve with boiled potatoes and a vegetable. Pour some of the pan gravy over the potatoes so they mash nicely.