Meat & Pork Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Slavinken (Dutch Bacon-Wrapped Meat Rolls)
Traditional Dutch seasoned pork rolls wrapped in bacon and baked until crisp and golden.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
5 steps- 1
Preheat the oven to 350°F (175°C). In a large bowl, mix the ground pork, bread crumbs, salt, mace, pepper, and nutmeg together until well combined.
- 2
Divide the mixture into 4 equal portions and form each into a firm cylinder-shaped roll about 4 inches long.
- 3
For each roll, lay 2 slices of bacon parallel on the counter and roll them around the meat. Fold a third slice of bacon lengthwise around the roll to cover the ends, then fasten with a toothpick at each end.
- 4
Place the bacon rolls seam-side down on a rimmed baking sheet. Bake for 30 minutes, until the pork is cooked through (160°F internal) and the bacon is crisp.
- 5
Remove the toothpicks and serve hot, traditionally with boiled potatoes and a vegetable such as cauliflower, peas, or spinach.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving525
Calories
46 g
Protein
10 g
Carbs
32 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Slavinken are a Dutch butcher-shop staple, small logs of seasoned ground meat wrapped in a slice of streaky bacon and pan-fried until the bacon crisps and bastes the meat inside. They are a fixture of the everyday Dutch dinner, usually served with potatoes and a vegetable as part of the classic three-component plate. The name nods to their resemblance to little birds, a common shape-naming convention in old European cookery.
Listahan note
This version keeps the rolls simple, a well-seasoned pork-and-beef mince bound just enough to hold its shape, wrapped tight in bacon and browned slowly so the fat renders into the meat. It finishes with a quick pan gravy from the drippings.
Technique cues
- Wrap the bacon with the seam underneath and the slices overlapping slightly so the rolls hold together without toothpicks once the bacon sets.
- Brown the rolls over medium heat rather than high, giving the bacon time to render and crisp before the inside overcooks.
- Build a quick gravy in the same pan from the rendered drippings so none of the bacon flavor is wasted.
Kitchen flow
- Parallel prep
- Mix and shape all the rolls and wrap them in bacon before you heat the pan, so browning runs in one uninterrupted batch.
- Make-ahead
- Shape and wrap the rolls a day ahead and refrigerate them covered, which also helps the bacon hold tight when frying.
- Leftover move
- Slice cold rolls and lay them on buttered bread with mustard for a Dutch-style next-day sandwich.
- Cleanup rhythm
- Pour off most of the bacon fat before deglazing, and the pan wipes clean after the gravy lifts the fond.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
ground pork
main filling
Purpose: Its higher fat content keeps the rolls juicy and tender against the salty bacon wrap.
Handling: Mix with the beef and seasonings just until combined, overworking turns it dense.
Adaptation: An all-beef or pork-and-veal blend works if pork is unavailable.
ground beef
structure and flavor
Purpose: It firms up the filling and adds a beefy depth the pork alone would not give.
Handling: Combine with the pork in equal or near-equal parts.
Adaptation: Ground turkey lightens the mix, though you may want a touch more fat.
bacon
wrap and basting fat
Purpose: It renders as the rolls cook, basting and crisping into a salty shell that defines the dish.
Handling: Use thin streaky slices and wrap each roll snugly with the seam down.
Adaptation: Pancetta or thin prosciutto wraps similarly, or use a beef-based bacon for pork-free.
breadcrumbs
binder
Purpose: They hold the rolls together and keep them tender by retaining moisture as they cook.
Handling: Soak briefly in a little milk or broth before mixing into the meat.
Adaptation: Gluten-free breadcrumbs or a spoon of cooked rice bind just as well.
nutmeg
signature seasoning
Purpose: A pinch of nutmeg is the quietly Dutch note that distinguishes these from a plain meat roll.
Handling: Grate fresh and use sparingly so it warms the meat without dominating.
Adaptation: A little mace or allspice gives a comparable warm spice.
Technique notes
- Sear the rolls seam-side down first so the bacon seals shut before you turn them, which keeps them from unraveling.
- Add a splash of broth and cover for the last few minutes so the centers cook through gently without drying the bacon.
- Whisk a little mustard into the pan gravy to cut the richness and tie the bacon and meat together.
Ingredient swaps
- Gluten-free direction
- Bind with gluten-free breadcrumbs or cooked rice and thicken the gravy with cornstarch.
- Pork-free direction
- Use an all-beef filling and wrap in beef bacon so the dish stays free of pork.
- Lower-sodium direction
- Choose a reduced-sodium bacon and skip added salt in the filling, since the bacon already seasons the meat.
Serve alongside
- Buttered boiled potatoes
- Braised red cabbage
- Applesauce
- Green beans with butter
- Dutch pilsner
- Apple cider
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked rolls covered for up to three days. Reheat gently in a covered skillet or a 325F oven so the bacon does not toughen. They freeze for up to two months; thaw overnight before reheating.
Equipment
- Heavy skillet with a lid
- Mixing bowl for the meat
- Tongs for turning the rolls
- Whisk for the pan gravy
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