Rissoles in Australia are just a part of growing up. If your mother didn’t regularly feed them to you as a child, well you were deprived and I feel sorry for you. All isn’t necessarily lost though as you can start making traditional Aussie rissoles tonight and next week and the week after. These are not the pastry covered rissoles in Europe, they’re probably more like Turkish kofte or meatballs in America.
They can be eaten as an appetizer served with tomato sauce (ketchup) but they’re most commonly eaten as a main meal served with mashed potato and vegetables. They’re also often covered in gravy but I like them just as much without gravy. You should always make more than you can eat too as they’re ridiculously good on sandwiches the next day. A rissole, cheese and tomato sauce sandwich is to die for!
During summer I’ll often have rissoles for dinner with a nice salad.
If you don’t have rissoles with gravy, have them with tomato sauce (ketchup).
This is the rissole recipe that I grew up on so I don’t change it very much. You can add or take away ingredients until it suits your taste. Many Australian families have their own variation on the humble rissole.
- 500 grams (1 pound) Minced ground [url href=”http://www.goodfoodrecipes.com/ingredients/beef/”]Beef[/url]
- 1 Egg
- 4 Slices of Bread broken into large Breadcrumbs
- 1 Large Onion diced
- 1 Tablespoon of Mixed Italian Herbs dried
- 2 Tablespoons of Sweet Chili Sauce
- 2 Tablespoons of [url href=”http://www.goodfoodrecipes.com/ingredients/cornwells-lancashire-relish/”]Lancashire Relish[/url]
- 2 Tablespoons of Worcestershire Sauce
- 2 Tablespoons of Barbecue Sauce
- 2 Tablespoons of Mustard Sauce
- 2 Tablespoons of Steak Sauce
- 3 Tablespoons of Tomato Sauce (Ketchup)
- 3 Tablespoons of Curry Powder
- 1 Carrot finely grated
- 1 Tablespoon Olive Oil
- Herb Seasoned Stuffing Mix (You can just use dry breadcrumbs if you can’t find it)
- Salt and Pepper to taste
- Add all of the ingredients except for the Herb Seasoned Stuffing Mix and Olive Oil to a large bowl and mix them through very well using your hands.
- Divide the mixture into equal parts and roll them into roughly golf ball sized portions.
- Put the Herb Seasoned Stuffing Mix into a bowl and roll the rissoles in the mix. If you have trouble getting the mix to stick to the rissoles you can add some flour to the stuffing mix and moisten the balls slightly with water before rolling them in the mix.
- Place the meatballs into a heated frying pan with the Olive Oil added. Flatten them slightly but not too much. So they won’t look like a round ball but they also won’t look like a hamburger patty. Cook for about 8 minutes on both sides and serve.
Enjoy!
Hi Nagi, I have just come across your website your recipes look amazing. Can I prepare ingredients the day before and then just shape and cook the rissoles the next day on the BBQ?