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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My sister, who lives in Queensland, sent me this recipe. Then when she was visiting the states last summer she made it for us. It was delicious!! I don't know how it compares to other rissole recipes, but we sure enjoy it. She stressed in the original recipe that these can be adapted to personal taste, so feel free to play around with the amounts and seasonings. You can use your favorite beef gravy recipe. I usually just make a gravy out of the drippings from the rissoles. When my sister made it she actually made a delicious tomato sauce to go over them. I'll have to get that recipe from her. :) Ingredients:
2 lbs ground beef (mince) |
2 eggs, beaten |
1/3 cup breadcrumbs (or cornflake crumbs) |
1/3-1/2 cup shredded carrot |
1/2 cup chopped onion (or to taste) |
onion salt, to taste |
fresh ground pepper, to taste |
sea salt, to taste |
garlic powder, to taste |
1 tablespoon worcestershire sauce (to taste) |
vegetables (you can add any leftover veggies you may have on hand, if desired) (optional) |
olive oil (for frying) |
Directions:
1. Place all ingredients in mixing bowl; mix well.
2. Roll into golf ball size meatballs.
3. Heat oil in heavy frying pan.
4. Cook meatballs in oil over medium heat, turning as needed, until each side is quite well done and very browned.
5. Serve with beef gravy.
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