Moo’s yummy beef rissoles with “Italian” tomato sauce

This recipe comes from my mate Moo (well actually he’s a “rellie”). He’s served them twice when I’ve been around and both times for 12 plus guests, so the recipe can be bulked up, easy to cook for good numbers and any leftover mince mixture can be frozen, which are all pluses

This is no gourmet dish, nor is it meant to be – it is a simple but very tasty rissole recipe and can simply be part of a range of dishes served as part of a BBQ meal or with this simple, tasty tomato sauce served for dinner with pasta or a salad. The image shows both options

The recipe works 365 days, just vary how to dish it up/what you serve it with

If you prefer meatballs, all good, roll them out rounder and smaller!

Ingredients

1kg beef mince
3 large eggs (or 4 medium or small)
1 cup breadcrumbs, plus some extra if required.
2 teaspoons of dried basil
2 teaspoons of dried oregano
1 onion (finely chopped)
2 teaspoons of beef stock powder/ roughly crumbled two stock cubes
4 tablespoons of BBQ sauce
4 tablespoons of tomato sauce
4 teaspoons of Worcestershire sauce
4 teaspoons mustard (any type will do apart from American)

Olive oil to cook rissoles

Cooking instructions

1.      Whisk/beat the eggs.

2.      Add the breadcrumbs and combine well

3.      Add all other ingredients apart from the mince and mix together.

4.      Add the mince and mix well. If the mixture is too moist, add some more breadcrumbs and combine. You may need to repeat this once or twice

5.      Roll out your rissoles to the size you want – as a general guide, to the size of a golf ball and then flatten out

6.      Heat oil in a skillet over medium heat (or on a BBQ plate). Add half the patties and cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, if you press hard, you'll press the juices out!

7.      Flip and cook the other side for 3 - 4 minutes until golden

8.      Transfer to plate, repeat with remaining rissoles.

Moo’s Italian style tomato sauce (to serve with Moo rissoles)

Ingredients

Jar of ready-made Italian tomato sauce or passata – Farro have a well-priced Sicilian cherry tomato sauce with basil which is ideal for this dish

400-gram tin chopped Italian tomatoes

1 onion finely chopped

Capsicum – if you have some leftover capsicum sitting in your frig, chop it up finely and add it to the onion. You don’t have to use capsicum, I just like them

1 clove garlic, crushed

¼ teaspoon chilli flakes

50 mls red wine

1 teaspoon soft brown sugar

Instructions

1.      Gently sauté the onions (and capsicum if included) in some olive oil in a large frying pan until soft and just starting to brown.

2.      Transfer to a medium-sized saucepan and add the tomatoes and sauce/passata over a gentle heat. Add the garlic, chilli flakes, sugar and wine and season to taste. Stir to dissolve the sugar and allow to simmer for 20 minutes until reduced and thickened.