A rissole is bigger than a meatball, smaller than a burger. Inside are soft and sweet onions, garlic, herbs and breadcrumbs. I’ve added a dollop of honey and mustard to create more juicy flavour! These pork rissoles remind me of American style meatloaf, but mini, individual versions for your own plate. Everything is right with that in my world.
Pork and fennel seed are one of my favourite combinations! Fennel is the key ingredient in those amazing Italian sausages that make them taste so delicious. I almost always put pork with fennel, I just can’t resist! I also added a dollop of grain mustard and worcestershire sauce, which always brings out the flavour in meat. First, I sautéed a chopped onion in some oil until soft and translucent.
Then, I added all the filling ingredients to the rissole mix, and mixed well with my hands. Then divided the mixture into 8 small burger shapes. Sometimes rissoles have an oblong shape, like an egg.
These rissoles are so juicy. Like a cross between a meatball and a burger – who could say no? In this recipe, I cooked these on the BBQ grill for 7-10 minutes. However you could also pan fry them for a few minutes and and then finish in the oven until cooked through.
I served the pork rissoles with cauliflower cheese casserole and some buttery peas with mint. A simple and delicious family dinner.
Here is your recipe for Honey Mustard and Garlic Pork Rissoles:
- 500g/1lb ground pork
- 1 tbsp fennel seed
- 1 onion finely chopped
- 2 cloves garlic, crushed
- 30g/1/3 cup grated parmesan cheese
- 30g/1/3 cup bread crumbs
- 1 tbsp worcestershire sauce
- 1 tbsp fresh rosemary, chopped
- 1 tsp honey
- 1 tbsp grainy mustard
- 1 tsp salt
- ½ tsp pepper
- Saute the onion in a little oil and butter until soft and translucent, about 10 minutes.
- In a large mixing bowl, add all of the ingredients and mix well by hand. Add the soft onions once cooled slightly.
- Form into patties that are little bigger than a golf ball.
- Heat a BBQ then cook for 10-12 minutes or until cooked through.