Prep 20 mins
Cook 25 mins
My sister, who lives in Queensland, sent me this recipe. Then when she was visiting the states last summer she made it for us. It was delicious!! I don't know how it compares to other rissole recipes, but we sure enjoy it. She stressed in the original recipe that these can be adapted to personal taste, so feel free to play around with the amounts and seasonings. You can use your favorite beef gravy recipe. I usually just make a gravy out of the drippings from the rissoles. When my sister made it she actually made a delicious tomato sauce to go over them. I'll have to get that recipe from her. :)
- 2 lbs ground beef (mince)
- 2 eggs, beaten
- 1⁄3 cup breadcrumbs (or cornflake crumbs)
- 1⁄3-1⁄2 cup shredded carrot
- 1⁄2 cup chopped onion (or to taste)
- onion salt, to taste
- fresh ground pepper, to taste
- sea salt, to taste
- garlic powder, to taste
- 1 tablespoon Worcestershire sauce (to taste)
- vegetables (you can add any leftover veggies you may have on hand, if desired) (optional)
- olive oil (for frying)
- Place all ingredients in mixing bowl; mix well.
- Roll into golf ball size meatballs.
- Heat oil in heavy frying pan.
- Cook meatballs in oil over medium heat, turning as needed, until each side is quite well done and very browned.
- Serve with beef gravy.
these were so easy to put together and cook would be a great week night meal. Very tasty too. I put some corn in mine. Made for RECIPE SWAP #17 - June 2008 in the Aust/NZ forum.
Really easy - and extremely nice (cheers from the family). I would suggest smaller rissoles as they hold together a little easier and more even cooking (no red/raw centres with smaller patties). <br/>I could also suggest more breadcrumbs (say 20% more) and even an extra egg to keep things together. <br/><br/>Otherwise a classic!