Slow-Cooked Lamb Rissoles with Tomato Gravy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb rissoles slow-cooked in a rich tomato gravy, perfect for comforting Australian-style dinners. This australian-inspired beef ready in about 55 minutes pairs ground lamb, medium finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 20 min Cook: 35 min Serves 4 Australian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 lb ground lamb, 1 medium finely chopped onion, 2 minced garlic cloves, 1/2 cup breadcrumbs, 1 large beaten egg, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
  2. Step 2: Shape the mixture into 8 oval-shaped rissoles, about 3 inches long each.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the rissoles and cook for 4-5 minutes per side until browned evenly and cooked through. Remove and set aside.
  4. Step 4: In the same skillet, add 14 oz canned diced tomatoes, 1 cup beef broth, 2 tbsp tomato paste, 1 tsp brown sugar, and 1/2 tsp dried thyme. Stir and bring to a simmer over medium heat.
  5. Step 5: Return the browned rissoles to the skillet, cover, and reduce heat to low. Simmer gently for 20 minutes until the gravy thickens and rissoles are tender.
  6. Step 6: Serve the lamb rissoles hot with the tomato gravy spooned over the top alongside mashed potatoes or steamed vegetables.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Lamb Rissoles with Tomato Gravy take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Lamb Rissoles with Tomato Gravy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground lamb from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Rissoles with Tomato Gravy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Lamb Rissoles with Tomato Gravy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Lamb Rissoles with Tomato Gravy?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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