Baked italian rissoles

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Baked italian rissoles
  • 750 gram lamb mince
  • 3/4 cup packaged dried breadcrumbs
  • 1/3 cup finely chopped basil leaves
  • 1/2 cup freshly grated parmesan
  • 2 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 1 egg, lightly beaten
  • 1/4 cup plain flour
  • cooking oil spray
  • 750 millilitre jar passata
  • 1 cup grated mozzarella cheese
  • mixed salad, to serve


Baked italian rissoles
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a shallow, round 1.75-litre (7-cup) ovenproof dish. In a medium bowl, combine mince, breadcrumbs, basil, parmesan, zest, juice and egg. Shape mixture into 8 rissoles. Coat lightly with flour.
  • 2
    Heat a large frying pan over moderate heat; spray rissoles with oil. Cook rissoles, in batches, 1-2 minutes each side or until seared. Transfer rissoles to prepared dish. Pour passata over rissoles. Top with mozzarella.
  • 3
    Bake 20-25 minutes or until rissoles are cooked and cheese is melted and bubbly. Serve with salad.


Use 3 teaspoons dried basil leaves instead of fresh.

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