Saturday, July 17, 2010


This recipe is dedicated to cyber buddy Andrew, a witty meatball who inspired me to research and create my own rissoles. I had never heard of these meat croquettes before. But what I have learned is that they are best known in the UK and Australia and are budget conscious veggie and meat mixtures perfect for deep frying or grilling on "the barbie". You can add almost any type of vegetable you have on hand, and serve them with a variety of condiments. I served mine grilled with Asian sweet chili sauce.

1 pound lean ground beef
1 small zucchini, shredded
1 small carrot, shredded
1 medium onion, diced
1 large egg
4 cloves garlic, minced
4 tablespoons plain bread crumbs
1 tablespoon tomato paste
2 tablespoons barbecue sauce
1/2 teaspoon salt
1/8 teaspoon black pepper

Saute vegetables in a few tablespoons in a skillet until softened and set aside to cool. If you are using leftover vegetables you can skip the sauteing and just mix your pre-cooked veggies with the meat. When cool, combine vegetables with meat, egg, bread crumbs, tomato paste and barbecue sauce and form into small slightly flattened balls (about 1/4 cup each). If you wish to fry, you can coat the meatballs with additional bread crumbs. Allow to chill in the refrigerator so that they will be nice and firm when cooking.  Fry in hot oil (about 1/2 inch deep in a deep skillet) or grill. Gently turn rissoles over and grill or fry on the other side. Serve with barbecue sauce, chili sauce or even gravy.

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