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Greek Style Chicken Rissoles in Tomato Sauce

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“This Australian favourite is given a Mediterrenean twist by the addition of a delicately-seasoned tomato sauce. This is wonderful served over spaghetti and the leftovers, if any, make a great meatball sandwich!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the rissoles, mix the chicken with the onion in a bowl, then add the parsley, salt, pepper, egg, breadcrumbs and water.
  2. Mix well to combine, using your bare hands if necessary.
  3. With wet hands, roll the meat mixture into balls.
  4. Heat 1/2" of oil in a frying pan and saute the rissoles on both sides until they turn colour.
  5. Remove to a plate.
  6. Pour off all but 1 tablespoon of the oil remaining in the pan.
  7. Add the onion and garlic and saute until transparent.
  8. Add the remaining sauce ingredients and bring to a boil.
  9. Return the rissoles to the pan, reduce the heat, cover and simmer for 30 minutes.
  10. Serve over your favourite pasta.

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