The term “rissoles” derives from the French verb “rissole” which means to brown. The term has gone through extensive changes from when Auguste Escoffier used the term to describe Hors d’oeuvers or starters that were made with a brioche pastry and stuffed with a beef filling that are usually fried. The Rissole is basically a croquette which can be fried, deep fried, or baked. They can be dipped in batter, wrapped in dough or meat (as in this recipe). They can be a dessert, an hor d’oeuver or main course. They can be filled with mushrooms, vegatables, beef, pork, fish, shellfish or cheese. The variations of this concept are legion.
Rissoles, calles “risoles” are found in Indonesia. In wales, England and Ireland rissoles are usually mixed with potatoes, spices, and onions. These can be found in chip shops in Ireland and the UK. In Brazil they are known as “risoles”, in France they are usually made as a dessert. In Portugal that are usually stuffed with a fish mixture. In Australia it is a meat pie or meat patty. The meat pie is considered the national dish of Australia and is called a “rissole” and can be made using Kangroo meat. It is said to have “sustained our Anzacs at Gallipoli”. They are found in Turkish, Estonian, Italian and Latvian cuisine. The classic Latvian Rissole, or Graši, is a filled meatball shape, seared and browned and then cooked in broth. The recipe below is my iteration of this delicious Latvian Rissole.
Graši (Latvian) – Stuffed Rissoles
Ingredients
Graši
- 1 lb Ground beef 85/15 march chopped and minced
- 1 lb Ground pork march chopped and minced
- 3.5 ounces Pancetta march chopped and minced.
- 2 tbsp Panko breadcrumbs
- 1 medium shallot finely minced
- ¼ tsp sea salt
- ¼ tsp White pepper finely ground
- 2 tbsp sour cream (or home made yogurt)
Filling
- 2 tbsp unsalted butter
- 1 Yellow or Vidilia onion minced
- 6 ounces Porcini or button mushrooms minced.
- 1 clove garlic minced
- 4 tbsp panko breadcrumbs
- 2 tbsp sour cream or homemade yogurt
- ½ tsp sea salt
- ½ tsp white pepper ground
- ⅛ tsp nutmeg finely ground
- ¼ tsp coriander frinely ground
Assembly and cooking
- ¼ cup EVOO
- 3 cups Chicken stock (homemade or storebought, you can use vegetable broth as well)
- 1 Bay leaf
- 1 shallot diced
Gravy and serving
- 2 tbsp King Arthur all purpose flour
- 3 tbsp sour cream (or homemade yogurt)
- ¼ tsp sea salt
- ¼ tsp White pepper finely ground
- roughly vcjopped parslety
Instructions
Graši
- finely mince the ground beef and pork and mix well in a large bowl. Using hands works best.
- Add the pancetta, breadcrumbs, shallot, salt, pepper and sour cream. Mix well, again hands works best.
Filling
- In a fry pan place the butter over medium low heat. Once it is melted and hot add the onions and mushrooms. Saute until soft, translucent then add the garlic. When garlic is fragrant add the breadcrumbs and mix well. Once well mixed remove from the heat.
- Add the sea salt, white pepper, nutmeg and coriander. Mix well and let coll to room temperature.
- Whisk together the sour cream (or yogurt) and egg in a small bowl, whisk well.
- Add the egg/sour cream to the mushroom mixture.
- Set aside.
Assembly and cooking
- Using about ¼ cup of the meat mixture in your hand. Flatten the ball into a disc and form a disc.
- Add 2-3 tsp of the filling on top of the meat disc. Bring up the edges of the disc covering the filling.
- Place the filled meatballs on a parchment covered cookie sheet.
- Place the EVOO in a fry pan over medium low heat. When shimmering and hot add the filled meatballs and brown.
- Do not overfill the fry pan. Once you have browned all the meatballs, place them back into the skillet.
- Add the chicken stock, bay leaf, onion into the skillet. Simmer for 30 minutes until the meatballs are well cooked.
Gravy and serving
- Remove the meatballs with a slotted spoon and place them into a bowl.
- Pour all the juices in the pan into a mixer and blend thoroughly. Add the flour and blend again.
- Place the blended gravy back into the skillet and heat until it thickens.
- Add the sour cream and whisk well. Add the salt and pepper and whisk again.
- Place the filled meatballs back into the bravy and heat.
- Serving the meatballs, sprinkle with shopped parsley.
- Serve as an appetizer or main course.
