blind finches


Blind finches aka. headless birds are meatballs wrapped in a thin slice of beef. This old Belgian recipe is traditionally made with veal. If that is not available, substitute mixed ground meat and beef. You can use any variation for the meat mixture that you like. You can even add bread or rice – like I did with the Stuffed Bell Peppers.

This is a main dish that is easy to prepare ahead of time and freeze for later use. Freeze raw or partially cooked. Freezing fully cooked tends to result in very dry and / or overcooked meat unless you just warm it up sous-vide.


This is what you need for 6 servings:

  • 1 lb. of thinly sliced beef roast.
  • 1 lb. of mixed ground meat.
  • 1 cup of finely chopped onions
  • S&P, spices.
  • 1 cup of mushrooms
  • 2 eggs …
  • Optional:
    • 1 cup of mango juice
    • ...
Pic1: blind finch aka. headless bird



Pic2: meat, spices, eggs
Pic3: meat mix
Pic4: roll in slice of beef


Pic5: all wrapped up
Pic6: ready for the oven
Pic7: stovetop works too

Two cooking options: