Preparation:

Step 1: Prepare the Mixture

• In a large mixing bowl, add the ground beef, finely chopped onion, and minced garlic.
• Add the breadcrumbs, egg, Worcestershire sauce, and ketchup. These ingredients not only act as binders but also provide moisture and flavor to the rissoles.
• Sprinkle the mixture with dried oregano, dried parsley, salt, and pepper. The herbs infuse the meat with subtle flavors while the salt and pepper enhance the taste.
• Using your hands or a wooden spoon, gently mix all the ingredients until they are fully combined, being careful not to overwork the meat to avoid tough rissoles.

Step 2: Shape the Rissoles

• Once the mixture is ready, divide it into 8 equal portions.
• Roll each portion into a ball, then flatten it slightly into a round, patty shape, about half an inch thick. The size and thickness of the rissoles ensure even cooking and a tender texture.

Step 3: Cook the Rissoles

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. The oil adds richness and helps achieve a beautifully browned crust on the rissoles.
• Place the rissoles into the skillet, making sure not to overcrowd the pan. This allows them to cook evenly and prevents steaming.
• Cook the rissoles for 4-5 minutes on each side, or until they develop a deep golden-brown color and are fully cooked through. The internal temperature of the rissoles should reach 160°F (71°C) for safe consumption.

Step 4: Serve

• Once cooked, remove the rissoles from the skillet and let them rest for a minute or two. This allows the juices to redistribute, making them more tender and flavorful.
• Serve the rissoles hot with your choice of side dishes, such as mashed potatoes, salad, or steamed vegetables.