Veal Involtini: English Grill and BBQ

0815BBQ's picture

Mar. 25, 2014

Classic italian involtini, prepared to perfection.


Veal 1 Pound , pounded thin (2 pieces)
Italian sausage 2 , casing removed
Dried tomatoes 1/8 Cup (2 tbs)
Cheddar cheese 2 Ounce , sliced
Black forest ham slices 4



1. Pound veal fillet thin and set it aside.

2. Prepare monolid smoker for indirect heat at a temperature of about 140- 160 C.


3. Place contents of one sausage each on the veal and spread it well.

4. Add some dried tomatoes on the top of the sausage.

5. Layer with cheddar cheese and roll calf meat as tight as possible. Secure it well.

6. Close the ends with black forest ham such that the cheddar stays inside.

7. Pass a couple of skewer through the centre of the involtini such that the ham as well as the whole meat stays intact.

8. Grill the involtinis for about 40 minutes or until the internal meat temperature is about 80 C.


9. Pull the skewers out gently. Cut each involtini into two and serve with some sides.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 819Calories from Fat 502

 % Daily Value*

Total Fat 56 g86.2%

Saturated Fat 24 g120%

Trans Fat 0 g


Sodium 1337 mg55.71%

Total Carbohydrates 4 g1.3%

Dietary Fiber %

Sugars 2 g

Protein 72 g144%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet