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 MeatballsRisoni Mozzarella MeatballsLoaded Burger BowlsHomemade Beef CevapiJuicy Homemade Beef Burgers 4.9 from 13 reviews
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
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.
title: “Beef Rissoles Recipe Simple Home Edit” ShowToc: true date: “2024-10-09” author: “Charles Urey”
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 MeatballsRisoni Mozzarella MeatballsLoaded Burger BowlsHomemade Beef CevapiJuicy Homemade Beef Burgers 4.9 from 13 reviews
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
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.
