Name: Swedish rissoles recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: italian
Ingredients: 500g pork mince; 1 egg; 1/2 cup panko breadcrumbs; 1/4 cup cream; 2 cloves garlic, crushed; 1-2 tbs olive oil; 300g fettuccine; 1 tsp Chicken Stock Powder; 100ml water; 1 tbs cornflour; 150ml cream; 2 tsp Worcestershire sauce; 1 tsp soy sauce

by Greer Worsley Last updated on 05/21/2020

Swedish meatballs are rightly famous, but why make them bite-size when you can upsize to rissoles? Serve with a creamy sauce and pasta. - Greer Worsley

Ingredients

500g pork mince
1 egg
1/2 cup panko breadcrumbs
1/4 cup cream
2 cloves garlic, crushed
1-2 tbs olive oil
300g fettuccine

For sauce

1 tsp Massel* Chicken Stock Powder
100ml water
1 tbs cornflour
150ml cream
2 tsp Worcestershire sauce
1 tsp soy sauce

*Massel is recommended by Australia's Best Recipes

Method

Step 1

In a medium bowl, combine mince, egg, breadcrumbs, cream and garlic. Season well with salt and pepper and mix well. Form into 8 rissoles. Heat oil in a large non-stick frypan over medium heat and cook rissoles for 3-4 minutes each side until just cooked through. Remove and keep warm.
Step 2

Meanwhile, cook fettuccine according to packet instructions.
Step 3

For the sauce, combine stock powder with water in a jug. Whisk together cornflour and a little of the stock in a small saucepan. Add remaining stock and whisk until smooth. Add cream and Worcestershire and soy sauces, then bring to the boil. Reduce heat and allow to simmer for 4-5 minutes until thickened. Check for seasoning.
Step 4

Serve rissoles with fettuccine and cream sauce.