A proper feed: juicy rissoles, rich onion gravy, and all the retro dinner vibes you love.
There’s something about beef rissoles that hits different. Maybe it’s the memory of Nan flattening meatballs with a fork or the glorious smell of onions sizzling in a frypan. Either way, this single-serve version keeps the CWA heart and soul but ditches the family-size leftovers.
This recipe makes two juicy, pan-fried rissoles — just enough for one very satisfied solo diner. Paired with a quick onion gravy, it’s the kind of dinner that practically demands a side of mash and peas.
Time to get those hands a bit messy (in the best way possible) with an Aussie dinner plate legend.
💪 Nutritional Highlights (Per Serve):
- Calories: ~510
- Protein: 32g
- Fibre: 3g
- Key nutrients:
- Iron & B12 from beef (energy & red blood cells)
- Zinc for immunity
- Allium antioxidants from onion and garlic
🛒 Ingredients (Serves 1)
For the Rissoles:
- 125g lean beef mince
- 1 tbsp finely grated carrot
- 1 tbsp finely chopped onion
- ½ garlic clove, minced
- 1 tbsp breadcrumbs
- ½ tsp Worcestershire sauce
- 1 tsp tomato sauce or paste
- ½ tsp dried mixed herbs
- Salt & pepper
- Olive oil for frying
For the Gravy:
- ¼ onion, thinly sliced
- ½ tsp plain flour
- ½ cup beef stock (or ½ stock cube + water)
- Splash of Worcestershire sauce
👩🍳 Instructions
- Mix the rissoles:
In a bowl, combine all rissole ingredients. Mix with clean hands until combined. Shape into 2–3 patties, slightly flattened. - Cook the rissoles:
Heat a drizzle of olive oil in a non-stick frypan over medium heat. Cook rissoles for 4–5 mins on each side or until browned and cooked through. Remove and set aside, keeping warm. - Make the gravy:
In the same pan, add a little more oil if needed. Sauté sliced onion for 2–3 minutes until soft. Sprinkle in flour and stir for 30 seconds. Gradually pour in beef stock, stirring to avoid lumps. Add a splash of Worcestershire. Simmer until thickened (about 2–3 mins). - Serve:
Plate up the rissoles and spoon over your rich onion gravy.
🥶 Storage & Reheating
- Make ahead: Shape rissoles and refrigerate raw for up to 24 hours.
- Leftovers: Cooked rissoles will keep for 2 days in the fridge. Reheat gently in a pan or microwave.
🔄 Swap Suggestions
- No beef? Use lamb mince or even chicken.
- Gluten-free? Use GF breadcrumbs and flour or thicken the gravy with cornflour.
- Bulk it up: Add mashed potato or cooked rice to the rissole mix.
- Add zing: A teaspoon of Dijon mustard in the gravy adds a little punch.
🍽️ Perfect Pairings
- Creamy mashed potato
- Buttered peas or steamed green beans
- Crusty bread to mop up that gravy
💬 Tell Us How You Go
If this takes you straight back to Sunday dinners at Nan’s, you’re not alone. Let us know in the comments, or share your rissoles masterpiece on socials and tag @Plan4One. Want more throwback comfort? Our Classics series has more golden oldies on the way.
