Let me tell you about one of our family favorites: beef rissoles. This simple dish has been a staple in our home for years, and every time I make it, I’m reminded of those bustling weeknight dinners. As a busy mom, I often find myself looking for meals that are not only quick to prepare but also loved by everyone at the table. Rissoles check all those boxes!
It all started with my own mother, who would whip up these delightful bites whenever we had a hectic day. The aroma of beef and spices wafting through the kitchen always drew us in. I remember running in from the backyard, eager to help her shape the rissoles. It was a wonderful bonding time, and even now, I try to recreate that same warmth in my kitchen with my kids. Cooking together is such a beautiful way to connect, and I cherish every moment of it.
This recipe is incredibly versatile too! You can swap the beef for minced pork or chicken, depending on what you have on hand. The kids love to get involved in mixing the ingredients and shaping them into little patties. They always giggle as they flatten the rissoles, and it turns into a fun family activity. Plus, they taste great with a side of mashed potatoes and steamed greens.
If you’re looking for a dish that brings comfort and joy to the dinner table, these beef rissoles are perfect. They’re not just a meal; they’re a way to create memories. So, let’s dive into the recipe and see how easy it is to bring a taste of home into your kitchen!
Preparing Beef Rissoles
Ingredients
- 1 lb 2 oz (500 g) ground beef (can be swapped with minced pork or chicken)
- 1 grated onion
- 1 tsp fresh minced garlic
- 1 large 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 bouillon (beef or chicken stock powder)
- 3 tbsp olive oil, for frying
- 1 tbsp finely chopped flat-leaf parsley
- Steamed greens
- Freezer-Friendly Mashed Potatoes
Directions
Start by mixing the ground beef, grated onion, minced garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, cracked black pepper, and salt or stock powder in a large bowl. Use your hands to combine everything until well mixed.
Next, shape the mixture into golf ball-sized portions and gently flatten each one to form rissoles.
Heat the olive oil in a large frying pan over medium-low heat. Place the rissoles in the pan and cook for about 8 to 10 minutes, turning them halfway through, until they are golden brown and thoroughly cooked. Make sure not to overcrowd the pan; you may need to cook them in batches for the best texture.
Once cooked, transfer the rissoles to a plate. (Optional) To enhance the flavor, remove any excess oil from the pan with a spoon, then add a couple of tablespoons of water to deglaze. Scrape up any flavorful browned bits, and drizzle this delicious mixture over the rissoles before serving.
Storing Suggestion
These beef rissoles can be stored in an airtight container in the fridge for up to three days. To reheat, place them in a frying pan over low heat until warmed through. They also freeze well; just ensure they are fully cooled before placing them in freezer bags.
Cooking Tips
Feel free to experiment with the seasonings in this recipe! You can add herbs like thyme or oregano for an extra layer of flavor. If you’re looking for a leaner option, use ground turkey or chicken instead of beef. Remember that the texture might differ slightly, but they will still be delicious!
Serving Suggestions
These rissoles pair wonderfully with creamy mashed potatoes and a side of steamed vegetables for a complete meal. You can also serve them in burger buns with your favorite condiments for a fun twist. A light salad or roasted vegetables would make a perfect side dish as well.
Ingredient Substitutions
If you don’t have breadcrumbs on hand, you can use crushed crackers or oats as a substitute. For a dairy-free option, skip the egg and replace it with ground flaxseed mixed with water. This will help bind the ingredients together without compromising the flavor.
Seasonal Variations
In the summer, consider adding grated zucchini or bell peppers to the mixture for added freshness. During the fall, incorporate some grated carrots for a slight sweetness. Feel free to adjust the ingredients based on what’s in season!
Allergen Information
This recipe contains common allergens such as eggs and gluten (in breadcrumbs). If you have egg allergies, try using a flaxseed mixture as an egg substitute. For gluten-free options, use gluten-free breadcrumbs or oats in place of traditional breadcrumbs.
FAQ
Can I use frozen ground beef for this recipe?
Yes, frozen ground beef can be used, but be sure to thaw it completely in the refrigerator before mixing. This ensures even cooking and proper binding of the ingredients.
How do I know when the rissoles are cooked through?
The rissoles are done when they are golden brown on the outside and the internal temperature reaches 160°F (71°C). A meat thermometer can help ensure they are fully cooked.
Can I prepare the rissoles ahead of time?
Absolutely! You can prepare the mixture in advance and shape the rissoles. Keep them covered in the fridge until you’re ready to cook them, or freeze them for later use.
What should I serve with beef rissoles?
These rissoles go great with mashed potatoes, steamed greens, or a light salad. You can also turn them into burgers and serve them with your favorite toppings!
Can I bake these instead of frying?
Yes, you can bake the rissoles! Preheat your oven to 375°F (190°C) and place them on a lined baking sheet. Bake for about 20-25 minutes, flipping halfway through until they are golden and cooked through.
What’s the best way to store leftovers?
Leftover rissoles can be stored in an airtight container in the fridge for up to three days. They can also be frozen for longer storage. Just remember to label and date your containers!
Beef Rissoles
Ingredients
- 1 lb 2 oz ground beef (can be swapped with minced pork or chicken)
- 1 grated onion
- 1 tsp fresh minced garlic
- 1 large 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 bouillon (beef or chicken stock powder)
- 3 tbsp olive oil (for frying)
- 1 tbsp finely chopped flat-leaf parsley
- Steamed greens
- Freezer-Friendly Mashed Potatoes
Instructions
- In a large mixing bowl, combine the ground beef, grated onion, minced garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, cracked black pepper, and salt or stock powder. Mix everything thoroughly using your hands and shape the mixture into golf ball-sized portions. Flatten each ball to create rissoles.
- Heat the olive oil in a large, heavy frying pan over medium-low heat. Cook the rissoles for 8 to 10 minutes, flipping them halfway through until they are golden brown and fully cooked. If necessary, work in batches to avoid overcrowding the pan, which helps achieve a crispy exterior. Once cooked, place the rissoles on a plate.
- (Optional) Turn off the heat and carefully remove any excess oil from the pan using a serving spoon. While the pan is still warm, add 2 to 3 tablespoons of water to deglaze. Use a spoon to scrape up any browned bits. Drizzle the pan juices over the rissoles and serve alongside your favorite sides.
