Beef and Mushroom Rissoles


Preparation info

  • Serves


    • Difficulty


Appears in

Marvellous Meals with Mince

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

  • About

I always think of a true rissole as being oblong shaped and covered in crunchy breadcrumbs, but I call these rissoles because they can’t quite be classified as meatballs. For convenience they can be prepared in advance and kept warm in the oven for hours – perfect for fitting in with a hectic family’s comings and goings. Delicious served with peas, broccoli and new potatoes.


  • 500 g beef mince
  • 1 onion, coarsely grated
  • a bunch of flat-leaf parsley, finely chopped
  • 1 egg, lightly beaten
  • 100 g chestnut mushrooms, finely chopped
  • sea salt and freshly ground black pepper
  • 1 tbsp olive oil


Put the beef into a bowl and knead with dampened hands for a few minutes until soft. Add the onion, half the parsley and the beaten egg. Mix together with a wooden spoon, stir in the mushrooms and season with some salt and plenty of pepper. Form the mixture into ping-pong sized balls.

Heat the olive oil in a large frying pan and fry the balls over a high heat for a few minutes, just to brown them, turning carefully once or twice. Remove from the heat.

To make the sauce, make a small incision in the tomatoes and place in a bowl. Cover with boiling water and leave for a minute. Drain, remove and discard the skin and finely chop the flesh. Heat the butter in a large, heavy saucepan and add the chopped tomatoes, onion and garlic. Cover the pan and leave to simmer gently for 8–10 minutes, or until the tomatoes are very soft and mushy. Stir in the sugar and season to taste with salt and pepper.

Spoon the rissoles into the tomato sauce together with any juices from the pan. Cover and simmer very gently for 20 minutes. Sprinkle with the remaining parsley and serve straight from the pan.