Barbecue Chicken Rissoles with Smoky Tomato Sauce

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Australian-style chicken rissoles seasoned with barbecue spices, pan-fried and served with a rich smoky tomato sauce. This Australian-inspired chicken recipe, ready in about 40 minutes, pairs ground chicken, breadcrumbs, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1 large egg
• 1 small yellow onion, finely chopped
• 1 garlic clove, minced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 1/2 cups canned crushed tomatoes
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar
• 1/4 tsp chili flakes (optional)

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Instructions

1. Step 1: In a large bowl, combine 1 lb ground chicken, 1/2 cup breadcrumbs, 1 large beaten egg, 1 small finely chopped yellow onion, 1 minced garlic clove, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Mix until just combined.
2. Step 2: Shape the mixture into 8 equal oval-shaped rissoles (about 3 inches each). Place on a plate and chill for 15 minutes to firm up.
3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Add the rissoles and cook for 5-6 minutes per side until golden brown and cooked through. Remove and keep warm.
4. Step 4: In the same skillet, add 1 1/2 cups canned crushed tomatoes, 1 tbsp Worcestershire sauce, 1 tsp brown sugar, and 1/4 tsp chili flakes if using. Simmer the sauce over low heat for 8-10 minutes until thickened and smoky.
5. Step 5: Return the rissoles to the skillet, spoon the smoky tomato sauce over them, and heat for 2 more minutes before serving.