A rissole is bigger than a meatball but smaller than a burger. Inside are soft and sweet onions, garlic, herbs and breadcrumbs. I’ve added a dollop of honey and mustard to create a more juicy flavour! These pork rissoles remind me of American style meatloaf, but mini, individual versions for your plate. Everything is right with that in my world.
These rissoles are so juicy. Like a cross between a meatball and a burger – who could say no? I cooked these on the BBQ grill for 7 to 10 minutes in this recipe. However, you could also pan-fry them for a few minutes and then finish in the oven until cooked through.
I served the pork rissoles with cauliflower cheese casserole and some buttery peas with mint.
Amazing Honey Mustard and Garlic Pork Rissoles
- 1 tablespoon fennel seeds
- 1 medium onion - finely chopped
- 2 cloves garlic - crushed
- ⅓ cup Parmesan cheese - grated
- ⅓ cup bread crumbs
- 1 tablespoon Worcestershire sauce
- 1 tablespoon rosemary - chopped
- 1 teaspoon honey
- 1 tablespoon mustard - grainy
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Saute the onion in oil and butter until soft and translucent, about 10 minutes.
- In a mixing bowl, put all ingredients and mix well by hand. Add the soft onions once cooled slightly.
- Form into patties that are a little bigger than a golf ball.
- Heat a BBQ, then cook for 10 to 12 minutes or until cooked through.