May 30, 2018

Beef Rissoles with Mozzarella

Preparation: 15 minutes | Cooking: 14 minutes | Serves: 4

These beef rissoles are sure to be devoured by kids and adults alike – just make sure to warn people of the molten cheese centre so they don’t burn themselves! You can serve these rissoles mid-week with your favourite sides or as appetisers for a party.


  • 400g lean beef mince
  • 3 cloves garlic, crushed
  • 2 slices thick white Italian-style bread, crusts removed
  • ⅓ cup milk
  • 1 tbsp extra virgin olive oil
  • Finely grated rind and juice of a lemon
  • 1 cup grated Parmesan cheese
  • Chopped fresh basil
  • Small knob of mozzarella cheese (about 300g)
  • ½ cup plain flour
  • Olive oil for frying
  • Creamy mashed potato and green beans to serve


  1. Put beef mince, garlic, and a little salt and pepper in a large bowl. Tear bread into small pieces, put in a small bowl, and pour over the milk and olive oil. Set aside it for a few minutes or until bread absorbs most of the liquid. Mix with a fork. Add the bread mixture, lemon rind and juice, Parmesan, chopped basil, to the beef, using your hand bring the mixture together and knead until combined.
  2. Cut the mozzarella into small cubes. Shape spoonfuls of mince mixture into medium-sized rissoles and add a little cube of mozzarella inside. Roll the meatballs in flour.
  3. Add enough oil to a medium-sized, heavy-based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately high heat.
  4. Cook the rissoles in batches over a medium-high heat, until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches.
  5. Serve with creamy mashed potato and green beans (or your favourite sides).


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