Quick Parmesan Beef & Pork Rissoles

• While the fries are baking, thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring, until softened, 5-6 minutes. • Add balsamic vinegar, the water and brown sugar and stir well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

• In a large bowl, combine beef & pork mince, Aussie spice blend, grated Parmesan cheese, fine breadcrumbs (see ingredients) and the egg. • Using damp hands, roll heaped spoonfuls of mince mixture into meatballs (4-5 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook rissoles until browned and cooked through, 4-5 minutes each side. Remove from the heat.