Ok, I know these don’t look like much, and that rissoles are hardly the height of haute cuisine, but I also know that these humble meatballs are deceptively delicious, and deserve a special mention on this blog. I’ve been making these since… um… well, I remember feeding these to my eldest as a baby (I probably omitted the sweet chilli, but with how much Tabasco he puts on everything now, maybe not), and he turns 12 tomorrow. So, definitely very early in my cooking ventures. And they NEVER fail to please a crowd. They really don’t look particularly thrilling, but the Asian flavours from the sweet chili and oyster sauces give a flavour and texture that are just sublime. I actually forgot about them for a few years, then found a typed up recipe in a Google Drive folder, and now they’re enjoying a much deserved revival in our household.
Unlike a lot of rissoles, which are cooked in a fair whack of oil and use fatty beef mince (not that I have a problem with beef mince!), these are really light, and are full of vegetables. They clock in at just 100 calories apiece, which is quite respectable for a decent sized rissole, and when you add a salad, you get an amazing light meal that feels so much more special than the (almost no) effort that goes into making them. They’re also great as sliders with Asian salad or slaw, or cold the next day. Adults love them. Kids love them. Fat 10 month old babies love them. They’re the ultimate family favourite.
500g turkey mince
1/2 cup dried breadcrumbs
2 garlic cloves, grated
1 zucchini, grated
1/2 cup frozen peas
2tbs oyster sauce
2tbs sweet chilli sauce
Pepper to tasteM
- Preheat oven to 200C. Lightly spray a baking tray with oil.
- Combine all other ingredients gently, ensuring not to over mix.
- Divide into 8 patties, place on tray, and flatten slightly.
- Bake for 20-25 minutes, until cooked through. Serve