Description
Hearty beef rissoles bring classic Australian comfort straight to your dinner table, packed with rich herbs and savory spices. Perfect for weeknight meals or casual gatherings, you’ll savor each juicy, homemade bite that connects you to traditional home cooking.
Ingredients
Scale
Meat:
- 1 pound (450 grams) ground beef
Binding and Flavor Enhancers:
- 1 large egg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
Aromatics and Seasonings:
- 1 small onion, finely chopped
- 1 clove garlic, minced
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare meat mixture by thoroughly blending ground beef with finely diced onion, minced garlic, breadcrumbs, Parmesan cheese, beaten egg, Worcestershire sauce, dried oregano, salt, and pepper in a spacious mixing bowl until ingredients are evenly distributed.
- Gently shape the seasoned meat mixture into uniform circular patties, approximately 1 1/2 inches in diameter and 1/2 inch thick, ensuring consistent size for even cooking.
- Warm olive oil in a large skillet over medium heat, creating a golden-brown surface for searing the rissoles.
- Carefully place meat patties into the heated skillet, cooking each side for 3-4 minutes until a rich caramel-colored crust develops and initial browning occurs.
- Transfer seared rissoles to a parchment-lined baking sheet, positioning them with adequate spacing.
- Slide the baking sheet into a preheated oven at 375F (190C), allowing the rissoles to continue cooking for 10-15 minutes until internal temperature reaches 160F (71C).
- Remove from oven and let rest briefly before serving alongside complementary side dishes or preferred dipping sauces, ensuring meat is thoroughly cooked and juicy.
Notes
- Keep meat mixture loose when mixing to prevent tough, dense rissoles that can become rubbery and compact.
- Use fresh breadcrumbs for better moisture and binding compared to store-bought dried breadcrumbs, creating a more tender texture.
- Avoid overmixing the meat to maintain a delicate, light consistency and prevent protein from becoming too compressed.
- Choose ground beef with moderate fat content (80/20 or 85/15) for juicier, more flavorful rissoles that won’t dry out during cooking.
- Prep Time: 15 minutes
- Cook Time: 20-23 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Australian
Nutrition
- Serving Size: 4
- Calories: 435 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 130 mg