Beef Rissoles are high up there on the list of foods that my family loves eating. These are a “core meal” at our place—the type you make with zero stress, knowing everyone will happily eat their dinner without complaints. These are no ordinary, dry rissoles; they are flavour-packed and seriously delicious. They are juicy and tender on the inside with a golden moreish crust. I love making a huge batch and freezing them, ready for when I need a quick dinner option when time isn’t on my side.

These rissoles are incredibly versatile and you can serve them with almost anything across a wide range of meals, although my favourite way of serving is with mashed potatoes and steamed veggies. They are made with low-cost ingredients that come together quickly and above all, it’s an uncomplicated dinner. And you know I love uncomplicated things, especially on busy weeknights! Did I mention these double as a lunch-box filler? They can be enjoyed warm or cold.

While these are commonly known in Australia as Rissoles (slightly flattened meatballs), I knew them as “Faširani Šnicli” (Ground Meat Schnitzel) growing up. My Mum would make these at least once a week for dinner with a range of salads (like cabbage salad and bean salad) and they were always so delicious. Because their flavour is quite neutral, you can use these beef rissoles across a wide range of meals.

How to serve beef rissoles

I am big on cooking once and eating twice (maximum reward with minimal effort!) You can serve these Beef Rissoles with classic mashed potatoes and veg, or you can choose one of these options:

On a bun: Load the rissoles into a long roll with tomato salsa and grated cheese to make “subs” or load them onto a hamburger bun with your salads of choice.

With salad: Serve with coleslaw, a simple green salad, or creamy potato salad.

With vegetables: Pair with steamed vegetables. I love green beans, broccoli/broccolini, pumpkin, cauliflower, snow peas, carrots or peas. Frozen vegetables also work well with these for extra quick dinners!

With rice: Serve the rissoles on a bed of rice (or rice noodles) with sliced cucumber, a drizzle of soy sauce and a dollop of mayonnaise.

In a wrap: Load up the rissoles with shredded lettuce, diced tomato, guacamole and sour cream to give them a Mexican vibe!

Other sides: Other delicious serving options are homemade wedges or fried rice. If you’re feeling extra fancy, a cheesy cauliflower bake or potato gratin would be amazing too!

Meal prep it

This is the perfect recipe to make ahead of time. I like to refrigerate the rissoles in individually portioned containers with mashed potatoes and broccolini. They last up to 3 days in the fridge. I reheat in the microwave for extra easy dinners.

Print
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Delicious Beef Rissoles with mashed potato and broccolini

Beef Rissoles

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4.9 from 7 reviews

Delicious Beef Rissoles, the perfect quick and easy family dinner. Make a big batch to freeze, ready for a rainy day!

  • Total Time: 15 mins
  • Yield: 4 1x

Ingredients

Scale

Rissoles

  • 500 g (1 lb) regular beef mince/ground beef (can be substituted with pork or chicken)
  • 1 onion, grated (see note 1)
  • 1 tsp garlic, freshly minced
  • 1 egg
  • 1 cup (120 g) breadcrumbs (store-bought, panko or homemade)
  • 1 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • ½ tsp pepper
  • 1 tsp salt or beef or chicken stock powder (see note 2)
  • 3 tbsp olive oil, for frying

To serve

Instructions

  1. Add the beef mince, onion, minced garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, pepper and salt or stock powder to a large mixing bowl. Use your hands to combine and roll the mixture into portions the size of golf balls. Flatten using the palm of your hand to form the rissoles.
  2. Heat the olive oil in a large, heavy-based skillet over medium-low heat. Cook the rissoles for 8-10 minutes until browned and cooked through, turning once halfway through. Cook in batches if you need to, so that the pan isn’t crowded. This will stop the rissoles steaming in the pan and will ensure a golden crust. Set the rissoles aside on a plate.
  3. This step is optional. Turn the heat off. Drain any excess oil from the base of the pan using a serving spoon and then, while the pan is still hot, add 2-3 tbsp of water. Use a spoon to scrape up all of the pan drippings. Drizzle the pan juices over the rissoles, sprinkle with parsley, and serve with your favourite sides.

Notes

Note 1Use a box grater to grate your onion. Cut the onion in half and grate against the grain (if you grate with the grain, it will result in long strands of onion). This method will create a pulp-like texture and extra flavourful rissoles (with no chunky onion bits!). If you can’t get your hands on a box grater, dice the onions as finely as you can.

 

Note 2 Beef or chicken stock powder packs so much flavour into these simple rissoles, but plain salt is a suitable substitute.

MAKE AHEAD

Prepare the rissoles as per the recipe. Freeze the rissoles, uncooked, in an air-tight container or reusable sandwich bag for up to 2 months. Use baking paper to stop the rissoles from sticking. Thaw completely in the fridge overnight before use. Cook as per the recipe. 

LEFTOVERS

Refrigerate cooked rissoles for up to 3 days. Reheat or eat cold. Freeze cooked rissoles for up to 2 months. For best results, allow them to thaw completely in the fridge overnight before reheating.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: beef, rissoles, beef rissoles, homemade beef rissolves
  • Method: pan cook
  • Cuisine: France