Juicy Beef Rissoles

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 of meal you make with zero stress, knowing everyone will happily eat their dinner without complaints. But these are no ordinary, dry rissoles; they are flavour-packed and seriously delicious – 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 them is with mashed potatoes and steamed veggies. The rissoles 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 lunchbox 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 can I serve these 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 veggies, 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 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 (tender-stem broccoli), pumpkin, cauliflower, snow peas (mangetout), 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!

Watch how to make Beef Rissoles

Meal prep it

This is the perfect recipe to make ahead of time. I like to refrigerate the rissoles in individual portioned containers with mashed potatoes and broccolini (tender-stem broccoli). They last up to 3 days in the fridge. I reheat them in the microwave for extra-easy dinners.

Can I spice them up?

Yes! Try adding 1 teaspoon of crushed chilli (red pepper) flakes to the beef mixture, or serve with hot sauce or with spicy ajvar (a Balkan relish made primarily from capsicums/bell peppers, found in most major supermarkets).

If you enjoyed these Beef Rissoles, I think you’ll also love:

Swedish Meatballs
Risoni Mozzarella Meatballs
Loaded Burger Bowls
Homemade Beef Cevapi
Juicy Homemade Beef Burgers

Juicy Beef Rissoles

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5 from 20 reviews

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

• Total Time: 25 mins
• Yield: 4 1x

Ingredients

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RISSOLES

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

TO SERVE 

•  Freezer-Friendly Mashed Potatoes
•  Steamed greens
•  1 tbsp finely chopped flat-leaf parsley

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Instructions

1. Add the minced beef, 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 frying pan 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 prevent 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 bottom of the pan using a serving spoon and then, while the pan is still hot, add 2–3 tablespoons of water. Use a spoon to scrape up all of the pan drippings. Drizzle the pan juices over the rissoles and serve with your favourite sides.
4. AIR FRYER INSTRUCTIONS: Preheat your air fryer to 180°C (350°F) for about 3–5 minutes.
5. Lightly spray or brush both sides of the rissoles with olive oil to ensure they brown evenly.
6. Place the rissoles in a single layer in the air fryer basket, ensuring they are not touching. Cook in batches if needed to avoid overcrowding.
7. Air fry the rissoles for 10–12 minutes, flipping them halfway through the cooking time. Quick note when air frying: must be made with regular minced (ground) beef, not lean as it’s too dry! 
    

Equipment

Staub Chistera

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Tongs

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Notes

Note 1 – Use 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, chop the onions as finely as you can with a knife. 

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

Make ahead

Prepare the beef rissoles as per the recipe. Freeze the uncooked rissoles in an airtight container or reusable sandwich bag for up to 2 months. 

Leftovers

Refrigerate the 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: 15 mins
• Cook Time: 10 mins
• Category: beef, rissoles, beef rissoles, homemade beef rissolves
• Method: pan cook
• Cuisine: France