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Beef Rissoles with Grilled Potatoes


  • 1 pound ground beef (80/20)
  • 2 ounces bacon (finely chopped)
  • 1/2 small onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 1/2 tablespoons parsley (finely chopped)
  • 4 teaspoon fresh thyme (finely chopped)
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon ground paprika
  • 1 teaspoon Worcestershire sauce
  • 1 large egg (lightly beaten)
  • olive oil
  • Kosher salt and freshly ground black pepper (to taste)

Potato Salad:

  • 2 pounds Yukon Gold potatoes (peeled, cut into 1 1/2" cubes)
  • 1 cup chicken stock
  • 1/4 cup shallots (sliced)
  • 3 tablespoons cornichons (finely chopped)
  • 2 tablespoons capers
  • 4 ounces bacon (cooked until crisp and finely diced)
  • 2 tablespoons parsley (finely chopped)
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper (to taste)

Baby Greens:

  • 2 tablespoons lemon juice
  • 1 tablespoon shallot (finely chopped)
  • 3 tablespoons extra-virgin olive oil
  • 6 cups mixed Spring greens
  • Kosher salt and freshly ground black pepper (to taste)
step-by-step directions
step-by-step directions
  • For the Rissoles: Preheat a barbecue or indoor grill pan to medium-high heat.
  • In a large bowl, combine the ground beef, bacon, onion, garlic, parsley, thyme, mustard, paprika, Worcestershire sauce, and egg. Season with salt and pepper. Mix well and form into 8 round balls, then flatten into 1/2-inch-thick rissoles. Brush the rissoles with oil and cook for 6 to 8 minutes total, turning once halfway through cooking time, or until golden brown on both sides and cooked through. Remove from the heat and rest for 5 minutes.
  • Serve Rissoles with Potato Salad and Spring Greens.
  • For the Potato Salad: Place the potatoes in a large pot of salted, cold water and bring to a boil. Continue to boil for about 10 minutes, or until potatoes are tender. When the potatoes are done a sharp knife should be able to pierce a piece of potato easily and the potato should glide off the knife without falling apart. Using a colander, drain the water from the potatoes and gently shake the potatoes in the colander to allow the excess water to drain away. Transfer the potatoes to a large bowl.
  • Meanwhile, in a small saucepan, bring the chicken broth to a simmer over high heat. Once the broth boils, add the shallot, cornichons, and capers. Reduce the heat to medium-low and simmer very gently for 2 minutes, or until the shallots soften slightly. Add one-third of the broth mixture to the drained potatoes and, using a silicone spatula, gently fold the potatoes with the broth mixture for about 2 minutes, or until most of the broth has been absorbed. Repeat, adding all of solids and enough of the stock to moisten. While folding the broth mixture into the potatoes, the potatoes should break down a bit. Set aside.
  • In a heavy large nonstick frying pan, cook the bacon over medium-high heat for about 10 minutes, or until crisp and golden brown. Transfer the bacon to a plate lined with paper towels and cool slightly. Gently fold the bacon and parsley into the warm potatoes. Gently fold the mayonnaise into the potatoes. Season to taste with salt and pepper. Serve warm, room temperature, or chilled.
  • For the Spring Greens: In a medium bowl, whisk the lemon juice and shallot to blend. Whisk in the olive oil. Season to taste with salt and pepper. In a large bowl, toss the greens with enough dressing to coat. Season to taste with salt and pepper.

Watch how its made

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Beef Rissoles with Grilled Potatoes

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