French Beef Croquettes with Herbed Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Crispy croquettes filled with tender beef and herbs, served with a tangy green sauce. This french-inspired beef (dairy-free) ready in about 50 minutes blends ground beef, breadcrumbs, dill into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 500g ground beef
• 1 cup breadcrumbs
• 1 tbsp dill
• 50g Parmesan
• 1 egg
• 2 tbsp olive oil

Instructions

1. Step 1: In a large mixing bowl, combine 500g ground beef, 1 cup breadcrumbs, 1 tbsp dill, and 50g Parmesan. Use a fork to mix thoroughly until the mixture is evenly combined and holds together when pressed, ensuring no dry spots remain. Tip: If the mixture is too dry, add 1 tbsp water at a time until it clumps easily.
2. Step 2: Shape the mixture into 12 evenly sized balls, each about 2.5cm in diameter, pressing firmly to compact the mixture and form smooth, rounded shapes. Place them on a plate lined with parchment paper to prevent sticking. Tip: For even cooking, ensure all croquettes are the same size.
3. Step 3: In a shallow dish, crack 1 egg and whisk until fully incorporated. Transfer the croquettes to the egg, turning them to coat completely, then place them in a second shallow dish with 1 cup breadcrumbs. Press gently to ensure the egg-coated croquettes are evenly covered in breadcrumbs, shaking off any excess.
4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add 4-5 croquettes to the pan, being careful not to overcrowd the pan, and cook for 3-4 minutes per side, or until the exterior is golden brown and crispy, with a firm, cooked interior. Tip: If the oil starts to smoke, reduce the heat slightly to avoid burning the coating.
5. Step 5: Transfer the cooked croquettes to a paper towel-lined plate to drain excess oil. Repeat with the remaining croquettes, adding more oil to the pan as needed, and keep warm in a low oven (150°C) until ready to serve.
6. Step 6: Prepare the herbed sauce by combining 1/2 cup mayonnaise, 2 tbsp chopped parsley, 1 tbsp chopped dill, 1 tsp lemon juice, and a pinch of salt in a bowl. Stir until smooth and well combined, adjusting seasoning to taste. Tip: For a creamier sauce, mix in 1 tbsp Greek yogurt before serving.
7. Step 7: Serve the croquettes immediately, accompanied by the herbed sauce, and garnish with additional chopped parsley or dill if desired.