Savoury Meatball Rissoles

    35 minutes

    With a seasoning of oregano, basil, thyme and a dash of Worcestershire, these meatball rissoles have a savoury flavour. Serve with pasta or just dip 'em in tomato sauce.

    84 people made this

    Serves: 4 

    • 1kg beef mince
    • 1 small onion, diced
    • 1/4 cup dry bread crumbs, or as needed
    • 1/4 cup parmesan cheese, freshly grated
    • 2 eggs, slightly beaten
    • 4 cloves garlic, minced
    • 1 tablespoon dried oregano
    • 1 tablespoon dried basil
    • 1 tablespoon dried thyme
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat an oven to 220 degrees C. Line a large baking tray with baking paper.
    2. Mix together the minced beef, onion, bread crumbs, parmesan cheese, eggs, garlic, oregano, basil, thyme, Worcestershire sauce, salt and pepper in a large bowl until just combined. Divide the mixture into 4 equal portions then roll each of those portions into 4 balls. Arrange the rissoles on the prepared baking tray.
    3. Bake in the preheated oven until no longer pink in the centre, 15 to 20 minutes.

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    Reviews in English (66)


    Out of dry bread crumbs at the moment, I used crushed garlic croutons instead. I made no other changes. GREAT meatballs. Excellent for meatball sandwiches.  -  23 Jul 2012  (Review from Allrecipes USA and Canada)


    Fabulous as is!! I did make my meatballs bite size since that is how my family likes them. At that size, I only cooked them 6 minutes and that seemed about right (less or more depending on if you like to see a little red or if you like crispy mearballs). Thanks for a great recipe, my new "go to" recipe!  -  22 Dec 2011  (Review from Allrecipes USA and Canada)


    These were so good. I forgot to put the bread crumbs in. They were still really good, but fell apart when we reheated them. Also made them much smaller  -  16 Oct 2011  (Review from Allrecipes USA and Canada)