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.
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
grated Parmesan cheese(ContainsMilk)
Nan's special seasoning
baby spinach leaves
white wine vinegar
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.