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Home Quick and Easy

Rissoles!!

By:Nagi
Published:20 Sep '17Updated:8 Jun '21
342 Comments
Recipe v Video v Dozer v

No more dry, tasteless rissoles – these are plump, extra juicy, extra tasty and they have hidden veggies! I usually make Beef Rissoles but you can make these with lamb, pork, chicken or turkey. 

We can never have too many beef mince recipes! Rissoles are a classic we’ll love forever, along with Spaghetti Bolognese, Tacos, Meatloaf, Beef Hamburgers and cosy Cottage Pie.

This is how to make plump, juicy, extra tasty rissoles with hidden veggies! www.recipetineats.com

Rissoles

I know many Aussies grew up with rissoles as a weekly meal, but that doesn’t include my family. My first experience with rissoles was when I moved out of home at the tender age of 18 and shared a flat with a real true-blue Aussie lass. She introduced me to the joys(??) of having the same meals every week, on the same night.

I kid you not.

Bolognese on Monday night. Bangers and Mash on Tuesday night (the real cheap “sausos”). Store bought rissoles on Wednesday night. Frozen Chicken Kiev on Thursday night (not a patch on a real homemade version!).

That was our weekly meal rotation for almost 2 years!!!

I was allowed to lash out on Sunday nights. And Friday and Saturday nights…. well, we were 18. We got up to mischief in town!

These Rissoles I’m sharing today are a little different to the store bought rissoles that were our Wednesday night dinners…..

This is how to make plump, juicy, extra tasty rissoles with hidden veggies! www.recipetineats.com

Plump, juicy rissoles

I promised you plump and juicy, and these really are. There are a few ways to make rissoles that are extra juicy (and tasty!):

  • Grated onion – terrific way to get extra flavour into your rissoles as well as juiciness (from the onion juices). Chopped onions = uncooked bits in rissoles;

  • Grated zucchini – it’s about hidden veggies as well as the moisture in the zucchinis that makes the rissoles juicy;

  • Don’t even think about pressing the juices out while they cook!!! It’s a crime!!

  • Press a little indent in the patties, like when making burgers, and this will stop the rissoles from puffing up into rounds which gives rise to the temptation to press them flat which squeezes the juices out;

  • Don’t overcook – I know that goes without saying; and

  • Right amount of breadcrumbs – too much = dry patties = 😩

See how juicy these are? And these were sitting around for a while as I faffed around with my camera!

This is how to make plump, juicy, extra tasty rissoles with hidden veggies! www.recipetineats.com

Here’s what I mean about pressing an indent into the patties, and how the rissoles stay nice and flat while cooking. Well, on the stove it does. When they are baked, rissoles shrink more so they do look a bit more like squashed meatballs. But still super tasty, and you do get a gorgeous browning on them!

This is how to make plump, juicy, extra tasty rissoles with hidden veggies! www.recipetineats.com

I have these sitting in the fridge, these actual ones in the photo below, including the mashed potato, ready to be reheated for dinner tonight. When I hack things up for photos, smear them in ketchup and fiddle with them with my hands, I just can’t offload them to someone else.

I eat a LOT of leftovers for dinner – and I’m totally cool with that! – Nagi xx


More beef mince recipes

  • Spaghetti Bolognese – curious how I make it? 🙂

  • Juicy Italian Meatballs – also, a baked version!

  • Meatloaf

  • Mexican Food – Tacos, Burritos, Quesadillas and Enchiladas

  • Beef Hamburgers

  • Cosy Cottage Pie and Shepherd’s Pie

  • Chilli Con Carne

  • See all beef mince recipes

This is how to make plump, juicy, extra tasty rissoles with hidden veggies! www.recipetineats.com

This is how to make plump, juicy, extra tasty rissoles with hidden veggies! www.recipetineats.com


WATCH HOW TO MAKE IT

Rissoles recipe video! That moment at the end when Dozer watches the tray being taken away…. he looks PANICKED!! 😂

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This is how to make plump, juicy, extra tasty rissoles with hidden veggies! recipetineats.com

Rissoles!

Author: Nagi
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Main
Australian, Western
4.98 from 106 votes
Servings4 people
Tap or hover to scale
Print
  • 436
Recipe video above. Plump, extra juicy, extra tasty rissoles - an Aussie favourite! I usually make Beef Rissoles but these can be made with lamb, pork, chicken or turkey. Makes 10 - 12 rissoles. (PS For those who are unfamiliar with rissoles, they are basically squashed meatballs! A classic Aussie family favourite 🙂 )

Ingredients

Rissoles:

  • 1 small brown onion
  • 1/2 cup panko breadcrumbs (or normal)
  • 500 g / 1 lb beef mince (ground beef) (Note 1)
  • 1 small zucchini
  • 1 small carrot
  • 1 egg
  • 1 large garlic clove , minced
  • 1/2 tsp dried thyme
  • 1/2 tsp oregano (or sub with other favourite herbs)
  • 1/2 tsp each salt and pepper
  • 2 tsp Worcestershire Sauce

Cooking:

  • 1 - 2 tbsp oil

Serving:

  • Tomato Ketchup!

Instructions

  • Grate the onion into a large bowl using a box grater (see video). Add panko, mix briefly to coat in the onion juices.
  • Grate zucchini and carrot into the bowl. Add remaining Rissoles ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a 1.7cm / 2/3" thick pattie. Indent the middle slightly (Note 2, see photos in post). Repeat with remaining mixture - you should make 10 - 12.
  • Heat oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, if you press hard, you'll press the juices out!
  • Flip and cook the other side for 3 - 4 minutes until golden.
  • Transfer to plate, repeat with remaining rissoles.
  • Serve with tomato ketchup!

Recipe Notes:

1. Beef can be substituted with lamb, pork, chicken or turkey. If using chicken, make sure you aren't using a wet mince (some supermarket packet mince is very wet and your mixture will be too wet to form patties). If your mixture is too loose because the mince is wet, salvage it with more breadcrumbs.
2. Making the indent in the rissoles stops them from puffing up so they look nice AND you won't have the temptation to press all the juices out!
3. BAKING: Spray tray well (don't line with paper, doesn't brown as well). Place rissoles on tray, spray top well, bake at 200C/390F (standard) or 180C/350F (fan/convection) for 20 minutes, flip then bake for 5 minutes until golden.
4. JUICINESS and EXTRA FLAVOUR in these rissoles comes from the grated onion, grated zucchini (terrific trick used in cakes too, like this Chocolate Zucchini Bread!!) and also see Note 2.
5. Nutrition per serving, assuming 4 servings.

Nutrition Information:

Serving: 38gCalories: 357cal (18%)Carbohydrates: 12g (4%)Protein: 29g (58%)Fat: 21g (32%)Saturated Fat: 6g (38%)Cholesterol: 122mg (41%)Sodium: 489mg (21%)Potassium: 673mg (19%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 2705IU (54%)Vitamin C: 12mg (15%)Calcium: 61mg (6%)Iron: 4mg (22%)
Keywords: rissoles
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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342 Comments

  1. Karly Van Es says

    August 4, 2021 at 8:32 am

    These were amazing, I had them with your onion gravy and they were just delicious! Thanks Nagi

    Reply
  2. Marsha says

    August 2, 2021 at 1:05 pm

    Yummy rissoles. The first and only recipe I’ll follow.

    I’ve tried baking and frying them. Both works great but frying them made it oh so luscious and delicious. All them oils 😍
    Thanks nagi!

    Reply
  3. Ruth says

    July 23, 2021 at 11:20 pm

    5 stars
    The best rissoles recipe. Delicious.

    Reply
  4. Marsha says

    July 23, 2021 at 10:08 am

    5 stars
    Yummy rissoles. My go to for meatballs!

    Reply
    • Nagi says

      July 24, 2021 at 4:21 pm

      That’s great to hear Marsha!! N x

      Reply
  5. Lesleigh says

    July 16, 2021 at 6:27 pm

    5 stars
    Nagi, you are the best! I keep coming back to your website for more! These rissoles have outdone both my mum and mum- in-law. They are pure Aussie comfort food delivered to my family of 6. Don’t stop fixing up the classics and busting out the new favourites! 😁

    Reply
  6. Carm says

    June 8, 2021 at 7:24 pm

    Made these tonight and they were great! Soo juicy and delicious! Thanks 🙂

    Reply
    • Nagi says

      June 9, 2021 at 4:23 pm

      Wahoo, that’s great to hear Carm!!! N x

      Reply
  7. Jackie says

    June 3, 2021 at 8:32 am

    WOW. just made these and they are so delicious. It’s 30 degrees here today in western Canada 🇨🇦 so cooked them on the bbq. thanks for this recipe a real game changer.

    Reply
    • Nagi says

      June 4, 2021 at 2:59 pm

      Perfect Jackie!! N x

      Reply
  8. Brian Watts says

    June 1, 2021 at 5:53 am

    I made these Rissoles from your recipe they were delicious, Im using a lot of your recipes they are great.

    Reply
  9. Emily says

    May 21, 2021 at 4:32 pm

    5 stars
    This is by far my husbands favourite meal now. I puree the onion, zucchini and carrot so my toddler doesn’t notice the vegetables and make them into meatballs. We either have them as meatball subs, pasta and meatballs or with mash and veg. I bake them in the oven and crisp them up a bit in the airfryer at the end.

    Reply
  10. Justin says

    May 13, 2021 at 4:30 pm

    5 stars
    Just made this recipe, I replaced the zucchini with grated green capsicum, mmm these were delicious,
    Thanks for the recipe!

    Reply
  11. Rheannen says

    May 13, 2021 at 12:48 pm

    5 stars
    I made these a couple weeks ago and just prepped again for dinner tonight! My partner loves rissoles with mash and gravy but can be really bloody picky, so for him to say these tasted good was a massive win! THANK YOU SO MUCH!!! The only adjustment I made was adding dried basil in addition to the other herbs.
    I have one question as well: Would this recipe work or has anyone tried this with either chicken or turkey mince?

    Reply
  12. Therese says

    May 6, 2021 at 2:17 pm

    Hello,

    Just checking whether the nutritional information is accurate … 38g = 357 cal ? Doesn’t seem right?
    I use the highest quality organic lean beef mince money can buy but even if I were to use the most basic of mince, surely 38grams didn’t equate to that high in calories … the other ingredients used in this recipe are quite low cals mainly consisting of veggies.

    Reply
    • Nagi says

      May 6, 2021 at 4:08 pm

      Hi Therese, thanks for picking it up – the whole recipe serves 4 and the calories is per serve. (not 38g) – N x

      Reply
  13. Claire says

    April 29, 2021 at 4:54 pm

    5 stars
    Wow! These were super juicy and tasty! I will never use chopped onion in meatballs again. These were perfect served with mashed potato and kumara, broccoli and gravy, and would also make amazing burger patties. I used capsicum instead of zucchini (because that’s what I had) which added a slightly sweet flavour. This has to be one of the best recipes I’ve ever found. Thank you so much for sharing!

    Reply
  14. Helen says

    March 14, 2021 at 9:38 am

    Made these with Parry / Pork mince ( wild game we caught ) and they were absolutely delicious, nice and moist, thanks for the recipe

    Reply
  15. Alison says

    March 4, 2021 at 5:53 pm

    Thanks for this recipe – I’m an Aussie living in the US and missed good old-fashioned rissoles! I found the mixture to be a bit wet for my liking (maybe I added too much onion/zucchini) but I just added more breadcrumbs to balance it out. Tasty and relatively healthy! I might try baking them next time and see how they turn out.

    Reply
  16. Tracie Astin says

    February 15, 2021 at 8:52 pm

    5 stars
    Sorry already commented but forgot to rate!

    Reply
  17. Tracie Astin says

    February 15, 2021 at 8:52 pm

    I’m a vegetarian but the meat eaters in the house said to put these on the rotation! I baked them because I think I added too much zucchini and onion as they were quite wet. I contemplated putting them back in the bowl and adding more panko but rolled with it and they turned out fab! They may have broken up if we BBQ’d them so baking was a great suggestion. Thanks again Nagi for another winning dish.

    Reply
  18. Angela says

    February 13, 2021 at 7:53 pm

    5 stars
    These are the best rissoles I have ever made! I baked them in the oven and got distracted organising the vegetables and left them in for 30 minutes. They had a lot of colour, but were still so tender and moist. It’s totally foolproof, and saves splattering the cooktop with oil by frying them. I’ll never use another rissole recipe! Thanks Nagi for another easy, delicious recipe!

    Reply
  19. Barb says

    February 10, 2021 at 3:57 pm

    5 stars
    I made these for dinner last
    night and they really hit the mark. I didn’t have zucchini so grated in green capsicum; so darn good. Thanks Nagi.

    Reply
  20. Jason says

    February 7, 2021 at 10:15 pm

    5 stars
    Just made a batch of these, and they are as good as advertised (up there with the ones my Nana used to make). Really appreciate the recipe, many thanks!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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