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Beef rissoles with mozzarella



Prep Time


Cook Time



400 g400 g lean beef mince
3cloves garlic, crushed
2slices thick white Italian-style bread, crusts removed
0.33 cupmilk
1 tbspextra virgin olive oil
finely grated rind and juice of a lemon
1 cupgrated Parmesan cheese
chopped fresh basil
small knob of mozzarella cheese (about 300g)
0.5 cupplain flour
olive oil for frying
creamy mashed potato and green beans to serve


1Place the beef mince, garlic, and a little salt and pepper in a large bowl. Tear bread into small pieces, place in a small bowl, and pour over the milk and olive oil.
2Set 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.
3Cut the mozzarella into small cubes. Shape spoonfuls of mince mixture into medium-sized rissoles and when you shape them add a little cube of mozzarella inside. Roll the meatballs in flour.
4Add 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.
5Cook 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.
6Serve with creamy mashed potato and green beans on the side. Take care that the guests know the cheese filling may be hot.


Cook mince right through. All mince meat dishes should be cooked so that they are no longer pink on the inside and that the juices run clear. Be particularly mindful with hamburgers or meat patties, they should not be served undercooked, rare or pink.
Freeze mince you don't intend to use. Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher lay it out flat to freeze. This is important as it allows the mince to freeze evenly and it allows the mince to thaw evenly. Cooked mince dishes can also be frozen for later use.
Thaw frozen mince (and any meat) in the fridge, on the lowest shelf below and or away from any ready to eat food. And only thaw in the microwave if using the mince immediately thereafter.

Recipe suggessions based on what you have in your fridge.

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