Rissoles with sugo

Rissoles with sugo

Mr & Mrs Wilkinson's How it is at Home
Patricia Niven

MRS: These old school meatballs are a guaranteed crowd-pleaser that come with the added bonus of packing some veg. You can make them gluten free by replacing the breadcrumbs with an alternative – I used seaweed rice crackers one time and they worked really well.


Quantity Ingredient
1 small red onion, finely diced
1 carrot, grated
1 zucchini, grated
100g free-range rindless bacon, finely diced
250g free-range minced pork
250g minced veal
40g fresh breadcrumbs
1 teaspoon fennel seeds
1 teaspoon salt flakes
1 free-range egg, beaten
2–3 tablespoons extra-virgin olive oil
1 Polenta, and parmesan cheese, grated, to serve


Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 white onion, sliced
1 garlic clove, sliced
1 x 400g tinned chopped tomatoes or fresh tomatoes, diced
1/2 teaspoon salt flakes
1 teaspoon balsamic vinegar
1 handful basil leaves, torn (optional)


  1. Preheat the oven to 180°C.

    Put the onion, carrot, zucchini and bacon in a large bowl, add the minced pork and veal, breadcrumbs, fennel and salt and mix everything together with your hands until well combined. Stir the beaten egg into the mince with a fork, then take tablespoonfuls of the mixture and shape into balls (you can make these larger if you like but be aware that they will take a few more minutes to cook). Arrange the rissoles on a baking tray and refrigerate for 30 minutes to chill and firm.

    While the rissoles are chilling, make the sugo. Heat the olive oil in a pan over a medium heat, add the onion and garlic and cook, stirring, for 2–3 minutes until softened. Stir in the tomatoes, salt and balsamic vinegar, bring to a simmer and cook for a further 15 minutes until thickened and reduced. Season to taste and stir in the basil leaves if using. Keep warm until ready to serve.

    Heat 1 tablespoon of olive oil in a frying pan over a medium–high heat. Being sure not to overcrowd the pan, cook the rissoles in batches for 2–3 minutes on all sides until lightly browned, using tongs to turn them as you go and adding a little more oil between each batch as needed. Once browned, transfer the rissoles to a large deep baking tray, spacing them out evenly, and pour over the sugo to cover. Bake in the oven for 30 minutes.

    Meanwhile, make the polenta (see link in ingredients list).

    Serve the polenta wet and runny and cover with a generous ladleful of rissoles and sugo. Scatter over a little grated parmesan cheese to finish.
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