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The Beef Rissoles That You Will Follow

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These juicy beef rissoles are made with seasoned ground beef, breadcrumbs, and Parmesan cheese, cooked to golden perfection, and served with a rich, savory gravy. Perfect for a comforting meal, pair these with mashed potatoes, veggies, or a fresh salad.

Ingredients

Scale

For the Beef Rissoles:

 

  • 1 lb ground beef (80/20 for juicy rissoles)
  • 1 small onion, finely chopped
  • 1/2 cup breadcrumbs (preferably fresh breadcrumbs)
  • 1/4 cup grated Parmesan cheese (optional, for added flavor)
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano (or mixed herbs)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (for frying)

 

For the Gravy (optional, for serving):

 

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon soy sauce (for added umami)
  • Salt and pepper, to taste

 

Instructions

  1. Prepare the Beef Mixture:

    • In a large mixing bowl, combine ground beef, chopped onion, breadcrumbs, Parmesan cheese, egg, Worcestershire sauce, garlic powder, oregano, salt, and pepper.
    • Mix the ingredients together with your hands or a spoon until well combined, but be careful not to overwork the meat, as this can result in tough rissoles.

  2. Form the Rissoles:

    • Divide the beef mixture into about 8-10 portions (depending on how large you want your rissoles).
    • Roll each portion into a ball and then flatten slightly to form round or oval patties.

  3. Cook the Rissoles:

    • Heat olive oil in a large frying pan over medium heat.
    • Once hot, carefully add the rissoles to the pan, making sure not to overcrowd them. You may need to cook them in batches.
    • Cook for about 4-5 minutes per side, or until they’re golden brown and cooked through (the internal temperature should reach 160°F).
    • Once cooked, remove the rissoles from the pan and set aside on a plate lined with paper towels to drain any excess oil.

  4. Make the Gravy (Optional):

    • In the same pan, melt butter over medium heat.
    • Add the flour and cook for 1-2 minutes, stirring constantly to form a roux (this will help thicken the gravy).
    • Gradually pour in the beef broth, whisking continuously to avoid lumps.
    • Stir in soy sauce, and season with salt and pepper to taste. Allow the gravy to simmer for 3-5 minutes until thickened.
    • If the gravy is too thick, add a splash more broth or water to reach your desired consistency.

  5. Serve:

    • Serve the beef rissoles hot, drizzled with the rich gravy, or serve on the side for dipping.
    • Pair with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.

Notes

  • Add Herbs: For extra flavor, add some fresh herbs like parsley or thyme to the rissoles.
  • Gravy Variations: You can swap beef broth for chicken broth for a lighter gravy or use cream for a richer sauce.
  • Freezer Friendly: You can freeze uncooked rissoles for later use. Simply freeze them in a single layer, then store in a zip-top bag.

 

  • Make Ahead: The rissoles can be made ahead and stored in the refrigerator for up to 2 days before cooking.

Nutrition

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