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Servings: 4 people



1 small brown onion
1/2 cup panko breadcrumbs (or normal)
1 lb ground beef (Note 1)
1 small zucchini
1 small carrot
1 egg
1 large garlic clove, minced
1/2 tsp dried thyme
1/2 tsp oregano (or sub with other favourite herbs)
1/2 tsp each salt and pepper
2 tsp Worcestershire Sauce


1 – 2 tbsp oil


Tomato Ketchup


Grate the onion into a large bowl using a box grater (see video). Add panko, mix briefly to coat in the onion juices.

Grate zucchini and carrot into the bowl. Add remaining Rissoles ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a 1.7cm / 2/3″ thick pattie. Indent the middle slightly (Note 2, see photos in post). Repeat with remaining mixture – you should make 10 – 12.

Heat oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, if you press hard, you’ll press the juices out.

Flip and cook the other side for 3 – 4 minutes until golden.

Transfer to plate, repeat with remaining rissoles.

Serve with tomato ketchup.

Recipe Notes

1. The beef can be substituted with lamb, pork, chicken or turkey. If using chicken, make sure you aren’t using a wet mince (some supermarket packet mince is very wet and your mixture will be too wet to form patties). If your mixture is too loose because the mince is wet, salvage it with more breadcrumbs.

2. Making the indent in the rissoles stops them from puffing up so they look nice AND you won’t have the temptation to press all the juices out.

3. Baking: Spray tray well (don’t line with paper, doesn’t brown as well). Place rissoles on tray, spray top well, bake at 200C/390F (standard) or 180C/350F (fan/convection) for 20 minutes, flip then bake for 5 minutes until golden.

4. Juiciness and Extra Flavour in these rissoles comes from the grated onion, grated zucchini (terrific trick used in cakes too.) and also see Note 2.


Meat Pasty

Serves 6



3 cups all-purpose flour, plus extra as needed
2/3 cup ice water, plus extra as needed
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 cup shortening or lard
1 teaspoon salt
1 egg, lightly beaten


8 oz. ground beef (or skirt steak, finely chopped)
1 russet potato, peeled and diced
1 small turnip, peeled and diced
1 large carrot finely diced
1/2 white onion, chopped
3 tablespoons unsalted butter, divided
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
kosher salt and freshly ground pepper, to taste
brown mustard, garnish


In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.

Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.

With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form.

Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.

Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.

Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.

While dough chills, cook beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.

Preheat oven to 400 F and line a baking sheet with parchment paper.

Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.

Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.

Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.

Seal edges with a fork and repeat with remaining pasties.

Transfer to lined baking sheet and brush the tops of dough with beaten egg.

Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350 F and bake for another 15-20 minutes, or until golden brown.

Serve hot with brown mustard and enjoy.

Crock Pot Lasagna


1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese


Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef.

Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese.

Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese.

Place another layer of uncooked noodles, meat mixture, and mozzarella cheese.

Sprinkle Parmesan cheese over top. Cook on low for 4 hours.

If cooked much longer, it gets a bit well done.

Stuffed French Bread


1 loaf of french bread
1 pound of lean ground beef
2 tbsps of finely chopped onion
1/2 cup of chopped celery
1 tsp of minced garlic
1 can cream of mushroom soup
2 tbsps of milk
2 tsps of worcestershire sauce
Salt and pepper
1 1/2 cups of shredded cheddar cheese
1/2 tbsp of chopped parsley (optional)


Preheat oven to 350 F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.

Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.

Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.

Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.

Million Dollar Spaghetti Squash

Servings: 6


2 1/2 cups cooked spaghetti squash
1 cup shredded mozzarella cheese

Meat Sauce

1/2 lb ground beef
2 tsp minced onion
1/2 tsp seasoned salt
1/8 tsp black pepper
12 oz pasta sauce

Alfredo Sauce

1 cup heavy cream
1 tsp minced garlic
1/2 tsp black pepper
2 oz cream cheese
2 tbsp butter
1 1/2 cups shredded Parmesan cheese


Brown the ground beef with the minced onions, seasoned salt, and black pepper. Drain the excess grease. Stir in the pasta sauce and set aside.

Bring the heavy cream, minced garlic, and black pepper to a simmer over medium heat. Add the cream cheese and butter. Stir in the shredded parmesan, one bit at a time, until smooth. Remove from heat and set aside.

Spread half of the spaghetti squash in a greased 9×9 pan. Pour the alfredo sauce over the spaghetti squash. Top with the remaining spaghetti squash. Spread the meat sauce over the spaghetti squash. Top with the shredded mozzarella cheese. Bake at 350F degrees for 35-45 minutes.

Meatball Soup


1 can (large) solid pack tomatoes
1 quart water
1 clove garlic
2 onions, chopped
2 fresh green chile peppers
1 tablespoon cooking oil
1 teaspoon chili powder
1/2 teaspoon oregano
salt, cayenne pepper to taste
1/2 pound ground beef
1/2 pound lean ground pork or pork sausage
1 cup cornmeal
2 eggs


Put tomatoes and water to boil.

Saute garlic, one onion and one chopped, seeded chile in oil.

Add chili powder and one half cup of soup water to vegetables.

Stir until smooth and add to soup. Season with one quarter teaspoon oregano, salt Cayenne. Continue simmering.

To make meat balls, combine meat, other onion, other chile pepper, seeded and chopped, one quarter tsp oregano, salt, corn meal, and eggs.

Mix by hand for at least 10 minutes until everything is incorporated.

Gently pat out the meatballs the size of walnuts (and fill with desired fillings – a stuffed green olive, a wedge of boiled egg or chopped nuts) and drop into soup.

Cook for another hour. Serve soup in large bowls with toasted French bread and fresh salsa.

Baked Meatballs


1 lb lean ground beef
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil


Mix all ingredients with hands.

Form into golf ball sized meatballs.

Bake at 350 degrees for 30 minutes.