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Rissoles in tomato sauce with mash
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 500g extra lean beef mince
  • 2 slices rye bread, made into breadcrumbs
  • 1 egg, whisked
  • 20.00 ml chopped fresh oregano
  • 20.00 ml chopped fresh parsley
  • Freshly ground pepper
  • 9.20 gm olive oil
  • 700g bottle pasta sauce with basil
  • 4 Sebago potatoes, peeled, chopped
  • 60ml milk
  • Steamed sugar snap peas, to serve
Instructions:
  • Combine mince, breadcrumbs, egg, oregano, and parsley in a bowl. Season with pepper, then mix thoroughly using clean hands. Shape mixture into small balls.
  • Start by warming the oil in a spacious non-stick pan over medium heat. Place the rissoles in the pan and sear each side for 1-2 minutes until they are nicely browned. Pour in the pasta sauce and allow it to gently simmer. Cook uncovered for 10-15 minutes until the rissoles are fully cooked.
  • Cook the potatoes in boiling water until soft, then drain and mash them with milk.
  • Plate the mashed potatoes evenly among serving plates. Arrange the meatballs on top of the mashed potatoes and generously drizzle with the sauce. Serve alongside the steamed sugar snap peas.

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