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Beef or Lamb Rissoles/Meatballs in a Tangy Sauce


Makes 30 small or 15 large





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




  1. Preheat the oven to 180* C.

  2. By hand-combine the rissole mixture and sauces, except the oil, in a large bowl.

  3. Roll level tablespoons of the mixture into balls.

  4. Heat oil in a non-stick frying pan and cook rissoles in batches until browned all over.

  5. Transfer to a medium shallow baking dish.

  6. Mix the ingredient for the tangy sauce and pour over the rissoles.

  7. Cook uncovered in the oven for about 20minutes or until the rissoles are cooked through.



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