CHEESY BEEF RISSOLES
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These juicy beef rissoles with tomato and cheese are a fun and flavoursome alternative to meatballs. 

Cheesy beef rissoles with sour cream and garlic butter mashed potato, and easy veggie bake, topped with fresh basil.

The rissoles are topped with pasta sauce and cheese, then baked in the oven until bubbling and golden.

The remaining pasta sauce is used to make a simple layered veggie bake. It’s a great nutrition-packed side, and super easy to customise to your preferences.

Last but not least – the sour cream and garlic mashed potatoes. They make a delicious creamy base for the rissoles to sit on.

Perfect homely comfort food for autumn!

 

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Cheesy beef rissoles with sour cream and garlic butter mashed potato, and easy veggie bake, topped with fresh basil.

CHEESY BEEF RISSOLES

Keyword: BEEF, MAIN MEALS
Difficulty: Easy
Ready In: 50 minutes
Serves: 4

These juicy beef rissoles with tomato and cheese are a fun alternative to meatballs. Serve on sour cream and garlic mashed potatoes with an easy veggie bake.

QUICK PRINT

Ingredients

VEGGIE BAKE

  • 1 small broccoli
  • 1 aubergine
  • 1 courgette
  • 1 red onion
  • 1 Tbsp olive oil
  • 525 g pasta sauce, divided (1lb 3oz)
  • 1 cup grated Colby cheese (100g)

RISSOLES

  • 450 g prime beef mince (1lb)
  • 1/2 cup panko breadcrumbs (38g)
  • 1 courgette, finely grated
  • 1 egg
  • 2 tsp Worcestershire sauce
  • 1 beef stock cube, crumbled
  • 1 1/2 tsp garlic powder
  • 1 tsp ground paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Colby cheese (50g)
  • Fresh basil, to serve

MASH

  • 800 g potatoes (i.e. Agria) (1lb 12oz)
  • 1/3 cup lite sour cream (80ml)
  • 3 Tbsp garlic butter

Instructions

  1. Preheat oven to 180ºC (360ºF) fan bake. Line two large oven trays with baking paper.

  2. PREPARE VEGGIES

    Cut broccoli into small florets. Dice aubergine and courgette into 1-2cm / 0.5in pieces. Slice onion into chunky wedges. Place veggies in a single layer on one of the trays. Season with salt and pepper and drizzle with oil. Roast for 15 minutes, until tender.

  3. PREPARE RISSOLES

    Meanwhile, combine all ingredients (except cheese and basil) for rissoles in a large bowl. Mix with your hands until combined. Shape small handfuls of mixture into balls, then flatten into patties. Place on second baking tray.

  4. Use your thumb to make an indent in the centre of each rissole. Take 1/2 cup of the pasta sauce for the veggies and spoon into indents. Sprinkle with cheese.

  5. BOIL POTATOES

    Peel potatoes and roughly chop. Place in a large saucepan, cover with water, then drain. Refill with water and boil for 20 minutes, until tender.

  6. COOK VEGGIE BAKE & RISSOLES

    Meanwhile, place half the veggies in a baking dish, top with half the remaining pasta sauce and sprinkle with half the cheese. Repeat to form a second layer.

  7. Places veggie bake and rissoles in oven and cook for 20 minutes, until rissoles are cooked through.

  8. SERVE

    Drain potatoes well. Add sour cream and garlic butter and mash until smooth. Season with salt and pepper to taste. Serve rissoles on mash with veggies on the side. Top with fresh basil.

Recipe Notes

WINE MATCH: A Sangiovese.
GLUTEN-FREE OPTION: Make sure pasta sauce is gluten-free. Use gluten-free panko breadcrumbs, Worcestershire sauce and stock cube.
INGREDIENT SWAPS / NOTES: Feel free to switch up the veggies according to your preferences. I used Heinz Tomato & Sweet Basil Pasta Sauce. You can use milk and regular butter to make the mashed potato, if you prefer.
STORING AND REHEATING: Refrigerate individual portions in containers and reheat in the microwave.

 

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