Beef or Lamb Rissoles/Meatballs in a Tangy Sauce
Makes 30 small or 15 large
Ingredients
Rissoles:
500g lean Beef or lamb Mince
1 small carrot
½ small brown onion-grated coarsely
½ cup stale breadcrumbs
1 tblsp tomato sauce
2 tsp soy sauce
1 tablespoon olive oil
Or: Use Woolworths ready prepared (but raw) lamb or beef rissoles. Combine all the rissoles in a bowl and ‘re-shape’ into the size rissoles which you require.
Tangy Sauce:
6 tablespoons tomato sauce
6 tablespoons barbeque sauce
6 teaspoons soy sauce
6 teaspoons Worcestershire sauce
180ml water
Method
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Preheat the oven to 180* C.
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By hand-combine the rissole mixture and sauces, except the oil, in a large bowl.
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Roll level tablespoons of the mixture into balls.
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Heat oil in a non-stick frying pan and cook rissoles in batches until browned all over.
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Transfer to a medium shallow baking dish.
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Mix the ingredient for the tangy sauce and pour over the rissoles.
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Cook uncovered in the oven for about 20minutes or until the rissoles are cooked through.
