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Turkish Rissoles

Ferah

"My own version of Turkish Style Rissoles. Rissoles are a family favorite that is simple to make and suits most occasions. Best of all, kids can get in on the fun and help parents cook. Serve rissoles with rice, garlic yogurt and tomato salsa."
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Ingredients

1 h 40 m servings 381 cals
Original recipe yields 6 servings

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Directions

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  1. Place the lamb, beef, salt, pepper, cumin, paprika, and tomato paste in a large bowl. Do not mix together; simply set aside.
  2. Place onions and garlic into a blender. Blend, and slowly drizzle in olive oil until the mixture has a paste-like texture. Add the chopped parsley to the onion paste and blend for 5 seconds.
  3. Pour the onion paste into the bowl with the meat mixture. Knead the mixture lightly with clean hands. Sprinkle the flour over the meat mixture. Crack the eggs into a small bowl; add them to the meat mixture and knead lightly to combine. Let the mixture rest for 5 minutes to allow flavor to develop, then knead lightly once more to be sure that all ingredients are well combined.
  4. Take a small handful of the meat and place it in the palm of your hand. Close fingers around meat to shape gently into small balls, then press the meatball lightly between palms to form a patty. Place on a large plate. Repeat this process until all of the mixture has been formed into patties, using plastic wrap to separate layers of patties. Cover the plate with plastic wrap, and refrigerate for at least one hour.
  5. Preheat the oven's broiler and set the oven rack at about 3 inches from the heat source. Line a pan with aluminum foil and arrange rissoles 1/2 inch apart in the pan. Broil rissoles 3 inches from the heat source until deep golden brown on both sides, turning only once.

Footnotes

  • After forming into patties in Step 4, rissoles can be refrigerated overnight or frozen uncooked for future use.

Nutrition Facts


Per Serving: 381 calories; 25.1 g fat; 9.9 g carbohydrates; 28.2 g protein; 142 mg cholesterol; 548 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

This is delicious, though I also like to add panko or italian bread crumbs to stretch it. When I pan fry them, I make a sauce out of the drippings, ketchup, lots of paprika and some curry powde...

Most helpful critical review

I don't know what I did wrong, but it took closer to half an hour than 10 minutes to cook this. After I was done, it was rather plain. It was basically patties of meatloaf, with no "zing" to i...

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This is delicious, though I also like to add panko or italian bread crumbs to stretch it. When I pan fry them, I make a sauce out of the drippings, ketchup, lots of paprika and some curry powde...

Very tasty. I liked the easy blending of onion and garlic, tho' had no Parsley and used a generous amount of Coriander, snipped with scissors into the meat mixture. We are also fond of Cumin, s...

My family loved these. I made flatter patties and substituted bread crumbs for the flour. I served with a roasted veggie bulgar pilaf and an eggplant-chickpea dish. A salad would have been a ...

I discovered I had no eggs but the mix still came together well in the food processor. Used two dessert spoons to shape into large meatballs - it made over 20 so well more than 6 servings as the...

I don't know what I did wrong, but it took closer to half an hour than 10 minutes to cook this. After I was done, it was rather plain. It was basically patties of meatloaf, with no "zing" to i...

I've made these as kabobs cooked over a coal grill and they are magnificent in pita or naan bread with tzaziki.

I usually do not prepare meatballs that often, however, I always wanted to try ground lamb and decided to prepare this dish. I enjoy flavor and texture of meatballs and look forward to preparing...

Loved this recipe, the lamb gives it Great flavor. This will become my new meatball with sauce recipe. Also Great served with taziki as an appetizer.