Ground beef rissoles (faširane šnicle) are juicy, out-of-this-world scrumptious, meat patties. Easily paired with most sides, full of flavor, and outrageously simple to make, rissoles upgrade any meal into a restaurant-quality experience. Shall we?
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Background
Rissoles (faširane šnicle) are to Europe what hamburgers are to the US.
These meat patties are formed from ground meat (beef, pork, chicken, lamb, turkey, etc.), and are then fried, baked, or grilled to perfection.
Think of rissoles as a perfect cross between meatballs and hamburgers. In taste, they're slightly crispy and delightfully juicy, with a soft, succulent interior.
In the Balkans, ground beef rissoles are called faširane šnicle, translated to ground meat schnitzels.
They pair perfectly with nearly anything—rice, spinach, ajvar, bread, and more—making them a weekly meal in countless households.
We bring you a solid and simple recipe for homemade ground beef rissoles. The method is the same regardless of the type of meat you're using, so you can follow these steps to an absolute taste bliss.
Why This Recipe Works
- Ground Meat, Differently! For most people, ground meat means hamburgers or meatballs. Rissoles are a fantastic alternative.
- Minimalist, Bold Taste! Our minimalist seasoning mix consists of salt, pepper, garlic, and some bouillon, which help elevate the natural beef flavor.
- Tender? Yes! Juicy? Yes! Old bread gives the rissoles a soft, melt-in-your-mouth flavor without sacrificing structure.
- Ultimate All-Rounder! Ground beef rissoles go with any side, and make excellent sandwiches (forget meatballs - rissole sub is where it's at!). Additionally, they're perfect for meal prep, solo, or as a protein snack, and pack well for large gatherings.
Ingredients
Here are the ingredients for ground beef patties (faširane šnicle):
- Ground beef. Substitute with pork, lamb, chicken, turkey, or a mix of.
- Old bread. One to two slices of old bread, soaked and squeezed, are used instead of bread crumbs. While you can substitute with bread crumbs, or mix it up, bread gives rissoles a certain softness.
- Seasonings. As with most Balkan cuisine, seasonings are simple and effective. Ground pepper and salt to taste enriched with a bit of Vegeta, bouillon, or stock powder.
- Garlic.
- Egg.
- Flour. White flour is used to aid frying.
- Oil. All kinds of oil work: sunflower, vegetable, coconut. Avoid olive oil due to its low smoking point.
- (Optional) Onion. Some people like to add in a minced onion. It's totally up to you.
- (Optional) Breadcrumbs. In addition to flour, you can add some breadcrumbs.
- (Optional) Milk. To soak the old bread in.
Instructions
Here are easy instructions to make ground beef rissoles (faširane snicle).
Step 1. Combine ingredients until integrated.
Step 2. Form rissoles. Dip in flour.
Step 3. Heat the oil. Fry rissoles.
Variations
- Switch it Up! For a different flavor profile, swap meat, or make a mixed combination with beef and pork, chicken and turkey, etc. (Avoid mixing poultry with non-poultry.)
- Grill Them! For a smokey flavor, skip the flour, dab with oil, and throw them on the grill (medium heat).
- Bake Them! The oven works too! Line them in a pan and bake at 400°F (200°C) for 20-25 minutes, flipping them halfway.
- Air-Fry Them! Coat with oil, and air fry at 375°F (190°C) for 12-15 minutes, flipping halfway.
Recipe FAQs
In addition to the egg which binds ingredients beautifully, a slice of day-two old bread (soaked and squeezed), is added to rissoles to help the mixture stay together. If the mixture still feels too wet when you touch it, add breadcrumbs.
Both rissoles (fašiarne šnicle) and meatballs are dishes made with ground meat plus seasonings. They differ in shape (meatballs are balls of meat, while rissoles are flatter, but not as flat as hamburgers), and preparation.
Rissoles are cooked and (usually) served without sauce but with a side.
Meanwhile, meatballs usually simmer in Alfredo or marinara-type sauces.
(These are only generalizations.)
Rissoles are served warm, along with one of many sides to choose from.
Some of our favorites include sauteed spinach, rice, mashed potatoes, fries, cauliflower, zucchini, bread, etc.
Handling
Here are instructions for handling meat patties (faširane šnicle):
- Serving: Serve rissoles (faširane šnicle) warm. You can add a side, or eat them with bread.
- Storing: Store in an airtight container in the fridge for up to 3 days.
- Heating: For best taste, reheat in the oven at 350°F (180°C) for 10-15 minutes. The second best option is to reheat the dish on the stovetop, on the lowest setting, by adding a touch of oil to the pan. Microwave is the last option as it dries out the rissoles.
- Freezing: For the freshest taste, freeze the meat mixture before you cook it. Place in the airtight container and freeze it for up to 1 month.
When ready to use, let it thaw at room temperature. Add a touch of oil if the mixture seems too dry, form rissoles, and cook them. However, if freezing cooked rissoles know that they'll be drier after thawing.
Thoughts?
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Prijatno, Dobar Tek, and Bon Appetit!
Adapted from a recipe shared by S. Hajdarević.
Rissoles with Ground Beef (Faširane Šnicle)
Ingredients
- 1 pound ground beef substitute with ground pork, lamb, chicken, turkey, or a combination of; avoid mixing poultry with non-poultry
- 1-2 slices old bread soaked, then squeezed well; (you can use milk instead of water)
- 2 garlic cloves minced
- 1 egg whisked
- 1 bouillon cube crushed, or 1 tablespoon Vegeta, or 1 tablespoon organic spice mix
- salt and pepper to taste
- 4-5 tablespoons white flour, divided 2 tablespoons (30 grams) for patty mixture, remaining flour for dusting patties before frying
- 8-10 tablespoons oil for frying; most types work well
- (Optional) Onion minced
- (Optional) Milk for bread soaking
- (Optional) Breadcrumbs if flour isn't enough
Instructions
Rissoles (Ground Beef Patties, Faširane Šnicle)
- In a large bowl, combine rissole ingredients (except oil), and mix well until thoroughly integrated. The mixture should be sticky, but not falling apart. They may be a little bit harder to manipulate because the mixture is soft, however, keep doing it until it stiffens a little bit. If it is still falling apart after vigorous mixing, add some breadcrumbs.
- Shape patties by first creating golf ball-sized meatballs, and flattening them out to make patties. (Dip hands in water in between rissoles to prevent sticking.) You'll have approximately 14-16 patties.
- In a large pan, heat the oil on high. While the oil is heating transfer the remaining flour to a plate. Dip each patty in flour on both sides. (Alternatively, you can dip them in breadcrumbs.) Dust off the remaining flour before transferring the patties into hot oil. Lower temperature to medium.
- Cook each patty for about 3-4 minutes on each side. Check often, and adjust the temperature if needed to prevent burning, while allowing the patties to cook through. (Depending on the size of your pan, you may have to fry them in batches.)
- Transfer to a paper towel, and leave a minute or two so it soaks up the extra oil, then serve.
Handling
- Serve rissoles (faširane šnicle) warm. You can add a side, or eat them with bread. (Remember to make a side parallel to making rissoles.)Store in an airtight container in the fridge for up to 3 days.Reheat in the oven at 350°F (180°C) for 10-15 minutes. The second best option is to reheat the dish on the stovetop, on the lowest setting, by adding a touch of oil to the pan. Microwave is the last option as it dries out the rissoles.Freeze the meat mixture before you cook it. Place in the airtight container and freeze it for up to 1 month. When ready to use, let it thaw at room temperature. Add a touch of oil if the mixture seems too dry, form the rissoles and cook them. (If freezing cooked rissoles be warned that they'll be drier after thawing.)
Video
Notes
- Nutrition
- Cooking Options
Air frying: coat with oil, and air fry at 375°F (190°C) for 12-15 minutes (or until they're finished), flipping halfway.
Grilling: skip the flour, dab them with oil, and throw on the grill (medium heat).
- Breadcrumbs Vs. Old Bread
Marwah says
Hi Aida! Why have I not made these before??? They were fast, easy, and delicious, and my husband loved them! I assumed that when you said soaked bread, you meant soaked in milk? I've seen it done that way in other meatball recipes so that's what I did here. I followed the recipe exactly, made a side of mashed potatoes, and got 12 delicious little patties that my family ate up in no time flat 🙂
Aida says
Hi Marwah!
Glad you discovered them now. We usually soak the bread in water, but I'll try milk next time. For some recipes we mix milk with ground beef to soften it up a bit. Hope you are having a lovely spring!