Mum Rissoles. Classic retro rissoles cooked in a slow cooker, bursting with rich flavours, tender beef, and a perfect homemade comfort taste.
Ingredients
- Beef mince ➔ 1 kg
- Brown onion (chopped into small dice or machine processed or grated) ➔ 1
- Eggs ➔ 2
- Dried fine breadcrumbs ➔ 1/2 cup
- Tomato sauce ➔ 1 tbsp
- BBQ sauce ➔ 1 tbsp
- Fruit chutney (Rosella brand recommended) ➔ 1/2 cup
- French onion soup mix (dry, 40g) ➔ 1 pkt
- Minced garlic ➔ 1 tbsp
- Wholegrain mustard ➔ 2 tsp
Mum Rissoles: Instructions
- Add all ingredients to a large mixing bowl.
- Roll into 18 medium rissoles, and gently smash them all.
Note: I had 2 9-in. slow cookers. One slow cooker could be used to halve the recipe or prepare it in two batches. - Spray the slow cooker lightly with non-stick oil spray.
- Bake for 3 hours, turning halfway through.
Note: To get a browner finish, sear rissoles first and reduce cook-time to 2 hours; however, both methods taste delicious. - Substitutes: The French onion soup mix can be replaced with Chicken Noodle soup.
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