Cheesy Beef Rissoles & Roast Veggie Toss

Cheesy Beef Rissoles & Roast Veggie Toss

with Caramelised Balsamic & Mustard Onions

Family Friendly
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Rissoles are a crowd-pleasing dinner, but when you make them cheesy and cover them with tangy balsamic-mustard onions, they’re even harder to refuse! This colourful plate also gets a serve of roasted veggies for a rainbow of delights.


Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit


1 unit


1 unit


1 unit

red onion

2 clove


1 packet

wholegrain mustard


1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

grated Parmesan cheese


1 sachet

Nan's special seasoning

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tbs


1.5 tsp

brown sugar

20 g



1 unit



2 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2840 kJ
Fat26.6 g
of which saturates12.5 g
Carbohydrate57.7 g
of which sugars17.2 g
Protein46.9 g
Sodium1140 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato, beetroot and yam (all unpeeled) into 1cm chunks. Place the potato, beetroot and yam on an oven tray lined with baking paper. Drizzle with olive oil and season to taste with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, separate across two trays. TIP: Cut the veggies to the correct size so they cook in the allocated time.


While the veggies are roasting, thinly slice the red onion. Finely chop the garlic (or use a garlic press).


In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, water, wholegrain mustard and brown sugar and mix well. Cook until dark and sticky, 3-4 minutes. Stir through the butter until melted and combined. Transfer to a bowl and cover to keep warm.

TIP: Add another dash of water to loosen before serving if needed!


While the onion is cooking, add the beef mince, garlic, fine breadcrumbs, egg, grated Parmesan cheese and Nan's special seasoning to a large bowl. Season with pepper and mix well to combine. Using damp hands, form heaped spoonfuls of the beef mixture into meatballs, then flatten to make 2cm-thick rissoles and set aside on a plate. You should get 3-4 rissoles per person. Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the rissoles and cook until browned all over and cooked through, 3-4 minutes each side.


When the veggies are done, combine the white wine vinegar and a drizzle of olive oil in a large bowl. Add the roasted veggies and baby spinach leaves. Toss to combine and season to taste with salt and pepper.


Divide the cheesy beef rissoles and roast veggie toss between plates. Spoon over the caramelised balsamic and mustard onions.