Italian Beef Rissoles with Fresh Tomato Salsa
Transform your weeknight dinner routine with these flavorful Italian Beef Rissoles with Fresh Tomato Salsa, a dish that’s as comforting as it is vibrant. Packed with juicy ground beef, Parmesan cheese, fresh parsley, and aromatic garlic, these rissoles are pan-seared to golden perfection. The accompanying fresh tomato salsa—made from ripe, diced tomatoes, zesty lemon juice, and fragrant basil—adds a refreshing burst of flavor that perfectly complements the savory richness of the rissoles. This recipe is quick and easy, with just 20 minutes of prep time and 15 minutes to cook, making it a family-friendly meal that serves four. Whether served as a light dinner or paired with a fresh green salad or crusty bread, this Italian-inspired dish delivers bold flavors sure to impress.
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Recipe Information
Ingredients
- 500 g Ground beef (80% lean)
- 100 g Breadcrumbs
- 50 g Parmesan cheese, grated
- 1 large Egg, lightly beaten
- 2 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 4 medium Tomatoes, diced
- 0.5 medium Red onion, finely chopped
- 2 tbsp Fresh basil leaves, chopped
- 1 tbsp Lemon juice
- 1 tbsp Extra virgin olive oil
- 0.25 tsp Salt (for salsa)
- 0.25 tsp Black pepper (for salsa)
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, chopped parsley, dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Mix well with clean hands until all ingredients are evenly distributed.
Divide the mixture into 8 equal portions and shape each portion into a flattened rissole about 2 cm thick.
Heat 2 tbsp of olive oil in a large non-stick skillet over medium heat. Cook the rissoles in batches for 3-4 minutes on each side or until they are golden brown and fully cooked through. Remove and set aside on a plate lined with paper towels.
While the rissoles are cooking, prepare the fresh tomato salsa. Combine diced tomatoes, finely chopped red onion, chopped basil leaves, lemon juice, 1 tbsp extra virgin olive oil, 0.25 tsp salt, and 0.25 tsp black pepper in a medium bowl. Toss gently to combine.
Serve the warm rissoles on a plate with a generous spoonful of fresh tomato salsa on top or alongside. Garnish with extra basil leaves if desired.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 5795 mg | 252% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 23.4 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 823 mg | 63% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2680 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
