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April 20, 2016 By eatwhatweeat 2 Comments

Honey Mustard and Garlic Pork Rissoles

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 Rissoles: A rissole is bigger than a meatball, smaller than a burger. It has soft and sweet onions, herbs and breadcrumbs. These remind of mini individual meatloaves. 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.


Pork rissoles: Bigger than a meatball, smaller than a burger. Softly sweet fried onions, garlic and breadcrumbs go inside, not unlike an American style meatloaf mixture.

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.

Pork Rissoles: A rissole is bigger than a meatball, smaller than a burger. Inside are soft and sweet onions, garlic, herbs and breadcrumbs. 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!

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.

Pork Rissoles: A rissole is bigger than a meatball, smaller than a burger. It has soft and sweet onions, herbs and breadcrumbs. These remind of mini individual meatloaves. Everything is right with that in my world!

Here is your recipe for Honey Mustard and Garlic Pork Rissoles:

Pork Rissoles
 
Save Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
These pork rissoles are always a winner with kids and adults and can be put together for a quick dinner. Inside are soft and sweet onions, herbs and spices and a dollop of honey and grain mustard which create a juicy texture and big flavour. These rissoles can either be pan-fried and finished in the oven or thrown on the BBQ for 10 minutes.
Author: Becky | EAT what we EAT
Recipe type: Dinner
Serves: 4
Ingredients
  • 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
Instructions
  1. Saute the onion in a little oil and butter until soft and translucent, about 10 minutes.
  2. In a large mixing bowl, add all of the ingredients and mix well by hand. Add the soft onions once cooled slightly.
  3. Form into patties that are little bigger than a golf ball.
  4. Heat a BBQ then cook for 10-12 minutes or until cooked through.
Notes
Or simply brown all over in a frying pan for about 5 minutes, then place in a 180C/350F oven to finish cooking through the middle, another 5-7 minutes.
3.5.3208

 A rissole is bigger than a meatball, smaller than a burger. It has soft and sweet onions, herbs and breadcrumbs. These remind of mini individual meatloaves. Everything is right with that in my world.

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Comments

  1. Vanessa Price says

    February 24, 2017 at 6:30 am

    Oh goodness, these sound so so good. I'm putting them on my "to make" list.
    Reply
    • eatwhatweeat says

      March 1, 2017 at 7:41 pm

      Yay! Thanks for the comment.
      Reply

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Hey there! I’m Becky.

I create family meals that are fast, fresh and healthy, and most importantly: will have the wow-factor with your crew. These are dishes that are pleasing to adults, yet also kid approved. I believe kids can and should just eat what we eat. Keep offering them lots of variety, don't sweat it when they go through picky phases often (totally normal) - over time they will learn to eat the foods that you eat.

Are you stuck for inspiration on what to cook for dinner? Do you cook one meal for the kids then another for the adults? Do you miss a little bit of the foodie-freedom you had before having kids? Or if you just like good food, then these recipes are for you.

About Me:
I am a UK Masterchef semi-finalist and a lover of farms, animals, travel, fitness and fashion. Originally from the US but lived in London for 15 years and now reside in the countryside 2 hours South of Sydney, Australia with my husband and two little crazy boys. I love travelling and experiencing new cultures. Cooking is my creative outlet. Read More…

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