Savory, succulent meat patties packed with flavor, easy to prepare, and cooked to perfection in just 30 minutes.
Juicy, tender, and well-seasoned, these fancy little meat patties are sure to tantalize the taste buds of everyone at the dinner table. Commonly associated with British and Australian cuisine, rissoles are also found all over the world. While this recipe is similar to how you would make traditional Italian meatballs, there is another version that wraps them in flaky pastry, too.
In Australia, they’re often served with onion gravy and mashed potatoes for a hearty family meal. For you and your kitchen, the sky’s the limit. Rissoles can be a fun pop-in-your-mouth appetizer (so keep your toothpicks handy!) or a meaty side to a bigger buffet. It’s up to you!
Packed with protein in every bite, this delightful dish is both satisfying and sure to have you craving leftovers. It’s especially fun to serve rissoles with multiple dipping sauces to satisfy as many different preferences as possible.
Are Rissoles Healthy?
As with meatballs, rissoles are not the healthiest option on the menu, although they are high in protein. That being said, there are a few ways you can ensure the highest quality ingredients for a more wholesome result. For example, I always seek out the ketchup brand that has no added high fructose corn syrup, and I get much of my produce locally when possible. If needed, you can use gluten-free breadcrumbs, too.
The Difference Between Rissoles And Meatballs
While you can look at recipes for rissoles and meatballs and compare them back and forth, let me make it easy for you. Rissoles are flattened like patties instead of rolled, so they’re not quite as “ball-shaped” the way meatballs are. While both dishes include breadcrumbs, rissoles are sometimes also coated in breadcrumbs to make the outside extra crispy and golden brown. Rissoles also come in many forms, including versions that use different types of meats, vegetables, and seasonings. Meatballs, on the other hand, are traditionally beef and/or pork, and often don’t have a lot of added vegetables other than onion.
INGREDIENTS
- 18 ounces ground beef
- 1/3 cup grated yellow onion
- 3/4 cup breadcrumbs
- 1 medium carrot, grated
- 1 garlic clove, minced
- 1 large egg
- 2 teaspoons tomato ketchup
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil, as needed
- Ketchup for serving
INSTRUCTIONS
Mix
Combine beef, vegetables, and seasonings; form into patties.
Cook
Fry patties until browned and fully cooked.
Devour!
FAQs & Tips
Leftover cooked rissoles can be stored in an airtight container in the fridge for up to 3 days. You can also pop them in a freezer-safe bag and freeze for 2 months. Thaw in the fridge overnight. To reheat, bake in the oven at 350°F for 15-20 minutes. If you’re planning ahead, you can make a big batch of uncooked rissoles to freeze and save for later. Simply assemble the patties and place them on a baking sheet lined with parchment paper, then freeze until solid. Transfer them to a freezer-safe bag and freeze for up to 2 months. Thaw them in the fridge overnight before following the baking instructions below.
Egg and breadcrumbs work together to keep rissoles intact. The egg binds the ingredients, while breadcrumbs absorb moisture and add structure. Just make sure to use the right ratio of ingredients and avoid overmixing for the best results!
Of course! If it’s anything I love, it’s a good dash of hot sauce or cayenne pepper to turn up the heat. Or, you can add 1/2 teaspoon each of cumin and paprika to give this dish a really rich kick.
Serving Suggestions
Some great dipping options for rissoles (other than plain ketchup) include BBQ Sauce, Cheese Sauce, Tomato Sauce, or Meatloaf Sauce. Have fun dipping!
If you’re not eating rissoles on their own, there are plenty of sides that make a completely satisfying meal. You can enjoy rissoles on a bed of Mashed Potatoes or Turmeric Rice. For more greens, serve with a side of Cabbage Salad, Beet Greens, or Sautéed Broccolini.
Rissoles
Ingredients
- 18 ounces ground beef
- 1/3 cup grated yellow onion
- 3/4 cup breadcrumbs
- 1 medium carrot grated
- 1 garlic clove minced
- 1 large egg
- 2 teaspoons tomato ketchup
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil as needed
- Ketchup for serving
Instructions
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In a large bowl, combine ground beef, grated onion, breadcrumbs, grated carrot, garlic, egg, ketchup, Worcestershire sauce, salt, and pepper.
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Mix well until evenly combined. Depending on the breadcrumbs used, you may need to add more breadcrumbs if the mixture seems too wet.
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Using your hands, shape the mixture into patties about 1 inch thick.
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Heat olive oil in a skillet over medium heat. Cook the rissoles for about 3-5 minutes on each side, or until well browned and cooked through.
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Serve with ketchup or preferred sauce.
Nutrition
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