Definition
Meat (usually chicken, fish, or game) that's deboned, filled, rolled tightly, and then tied or sewn before cooking. It's basically meat engineering for those who want stuffing without the bird.
Example Usage
The chicken ballottine was filled with foie gras and pistachios.
Origin
French 'ballotte' (little ball), referring to the rounded shape when rolled
Fun Fact
It requires serious butchering skills and looks like a fancy meat log when sliced—which is somehow elegant.
Source: Classical French culinary technique
Related Terms
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