Ukrainian Beet Green Rolls

First, preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Next, grease a standard-sized 9x13-inch baking dish with some cooking spray to prevent sticking.

Melt butter in a large skillet over medium-high heat, stirring occasionally until it reaches the desired consistency. Add sliced onions to the skillet and cook until they are tender, which should take around 5 minutes. Remove the skillet from heat and let it cool down for a bit.

While the onions are cooling, combine bread crumbs in a large mixing bowl. Slowly pour milk over the bread crumbs and let it sit for about 5 minutes, allowing all the liquid to be absorbed. Stir in cooked onions, ground beef, ground pork, beaten egg, salt, and pepper until everything is well combined.

Cover the bottom of your prepared baking dish with two large beet leaves; set aside two more leaves for the top. Place the remaining beet leaves on a flat surface; add a generous amount 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 it into the baking dish. Pour some chicken broth over the rolls, then place the last two reserved leaves over the top.

Bake your dish in the preheated oven until the beet leaves are tender and the filling is cooked through, which should take around 1 hour. An instant-read thermometer inserted into the center of your dish should read at least 160 degrees Fahrenheit (72 degrees Celsius).

Remove the dish from the oven and carefully pour the liquid from the bottom of the baking dish into a small saucepan. Whisk flour and cream together in a bowl until smooth; gradually stir the mixture into the pan juices. Bring the mixture to a gentle simmer over medium-low heat and cook it gently until it thickens, about 5 minutes; make sure not to boil.

Place the filled rolls into a serving dish and pour the sauce over top. Sprinkle some chopped dill over the rolls for garnish.