If you grew up in Australia, your not an Aussie if your Mum hasn’t cooked rissoles. Ha ha. It’s the Aussie meatball and kids just love them. My Nan makes amazing rissoles, so these ones are inspired by her recipe.
- 500g veal/pork mince
- 750g beef mince (you can use any mince)
- 3 cloves garlic, crushed
- 2 Tbsp. good Worcestershire sauce (I use Lea and Perrins as it’s gluten, preservative and Msg free)
- 1 tsp. sea salt
- ¼ tsp. pepper
- 2 tsp. dried mixed herbs
- ½ Cup gluten free plain flour
- 1½ tbsp. Olive oil
- 1½ Cups beef stock (I use my home made bone broth https://naomishomehealth.com/recipes/bonebroth
- Place mince, garlic, herbs, sauce, tomato, salt and pepper in a large bowl.
- Using your hands, squish the ingredients together thoroughly. Make sure you mix it around and really get all those ingredients combined.
- Roll about 3 tablespoons of the mince mixture into balls and carefully flatten them slightly.
- Sprinkle the flour on a plate and lightly roll the rissoles in it. Shake the excess off and put them on a clean plate. (you don’t have to use the flour at all, I sometimes don’t, but it leaves a nice coat on the rissoles)
- Once all the rissoles are made, place home in the fridge to set for half an hour.
- Take them out of the fridge and heat a large frying pan on high heat. Add the oil and heat until hot.
- Place the rissoles in the pan and cook until brown on both sides. It’s ok if they are not cooked right through yet.
- Pour the stock into the pan, put the lid on and bring to the boil. Reduce heat to medium or low and simmer for 5 minutes.
- Scrape the bottom of the pan to get all the flavour from the rissoles off. Make sure you turn the rissoles over to get both sides in the stock.
- Remove the rissoles from the pan and simmer the stock for a further 2 minutes to thicken if it already hasn’t.
- Serve rissoles with vegetables, salad or rice. Pour gravy over the top.
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