Dee's onion-y baked meat ball-rissoles
Dee's onion-y baked meat ball-rissoles
Quick and easy to make meatballs with that pack an onion punch. Can be made in the oven on or on the BBQ. Serve with a salad or in a bread roll with mustard and tomatoes.
Ingredients
Serves: 8
- 400g lean minced beef
- 2 small red onions or 1 medium red onion
- 1 tablespoon garlic powder
- 2 tablespoons hot chilli powder
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Preheat the oven to 180 degrees C.
- Grate 2/3 of the onions into a mixing bowl. Roughly chop the other third of the onions and add to mixing bowl.
- Chop mince up at roughly ½ cm intervals and add to mixing bowl. Add garlic powder & chilli powder, mix well and pull the mix together into a ball with hands
- Form mixture into 8 balls (may be a tiny bit loose but still holding consistency)
- Place on lightly greased baking tray and season with black pepper.
- Bake for 20 minutes or till cooked through. (enough time to wash up and open the wine!)
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Reviews (4)
Altered ingredient amounts. I made these rissoles again tonight (this time as per recipe). I thought 2 tablespoons of hot chilli powder might be a bit too much. I only added 3 teaspoons and it was way too hot (for the kids anyway). - 19 Mar 2011
Makes 12 perfect little meatballs! So simple, so tasty. Use the best meat you can afford and they will be amazing. Use regular mince and you don't need to oil anything. Used white onion - all good. For spice-heat-fearing friends, use regular/sweet Paprika instead. - 27 Jan 2012
Fantastic receipe! These are absolutely the best rissoles. I did make a few small changes as I didn't have all the ingredients on hand. I used a brown onion instead of red, added 1 tsp of onion salt and 1 tsp of chilli flakes instead of chilli powder. It is a definate must to use garlic powder (which I did). Mmmm, they were so delicious. I wanted to fry the rissoles (as my husband likes his grease) so I decided to err on the side of caution and added a whisked egg. Your rissoles were a hit with the whole family. Thanks for taking the time to write and share your receipe! - 01 Jan 2010
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