Why You’ll Love This Recipe
These muffin pan teriyaki beef rissoles offer a unique way to enjoy a family favorite. The teriyaki sauce adds an irresistible sweet and savory flavor to the beef, while the muffin pan method ensures they cook evenly and stay juicy on the inside. The convenience of individual servings makes them perfect for meal prepping, and you can easily serve them as a main dish or pair them with rice, vegetables, or a light salad. Plus, they’re super easy to make and can be customized with your favorite seasonings or vegetables.
Ingredients
For the Rissoles:
- 1 lb ground beef (or lean ground beef)
- 1/4 cup breadcrumbs (use gluten-free breadcrumbs if needed)
- 1/4 cup finely chopped onion
- 1/4 cup grated carrot
- 2 cloves garlic, minced
- 1 egg
- 2 tbsp soy sauce (use tamari for a gluten-free option)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 1/4 tsp salt
For the Teriyaki Glaze:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- 1/2 tsp garlic powder
- 1/2 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Preheat the Oven and Prepare the Muffin Tin
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or olive oil.
Step 2: Make the Beef Mixture
- In a large bowl, combine the ground beef, breadcrumbs, chopped onion, grated carrot, minced garlic, egg, soy sauce, sesame oil, rice vinegar, ground ginger, black pepper, and salt. Mix until well combined. You can use your hands or a spoon to mix the ingredients.
Step 3: Shape and Bake the Rissoles
- Scoop the beef mixture into the muffin cups, filling each about 3/4 full. Use a spoon or your hands to shape the rissoles into neat rounds.
- Bake in the preheated oven for 18-20 minutes, or until the rissoles are cooked through and slightly golden on top. You can check the internal temperature with a meat thermometer, which should read 160°F (71°C).
Step 4: Prepare the Teriyaki Glaze
- While the rissoles are baking, combine the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and garlic powder in a small saucepan over medium heat.
- Bring the mixture to a simmer, then reduce the heat and let it cook for 5-7 minutes, stirring occasionally.
- If you prefer a thicker glaze, mix the cornstarch with water in a small bowl and add it to the sauce, stirring until the sauce thickens. Remove from heat once it reaches your desired consistency.
Step 5: Glaze the Rissoles
- Once the rissoles are done baking, remove them from the oven. Brush each rissole with the teriyaki glaze, making sure they’re fully coated. You can either drizzle the glaze on top or dip the rissoles into the sauce.
- Optionally, place the rissoles back in the oven for 5 more minutes to allow the glaze to set.
Step 6: Serve
- Garnish with chopped green onions, sesame seeds, or cilantro for added flavor and presentation. Serve hot with steamed rice, vegetables, or a light salad.
Servings and Timing
- Servings: 12 rissoles
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 40 minutes
Variations
- Vegetarian: Use ground meat alternatives like lentils or plant-based ground “beef” to make these rissoles vegetarian or vegan-friendly.
- Add Veggies: You can add finely chopped vegetables like bell peppers, zucchini, or mushrooms to the beef mixture for added nutrition and flavor.
- Spicy: For a bit of heat, add red pepper flakes or a tablespoon of sriracha to the teriyaki glaze.
- Sweet and Tangy: Adjust the sweetness of the glaze by adding more honey or maple syrup, or increase the tang by adding a little extra rice vinegar.
Storage/Reheating
- Storage: Store leftover rissoles in an airtight container in the refrigerator for up to 3 days.
- Freezing: These teriyaki beef rissoles freeze well. After baking, let them cool completely, then wrap them in plastic wrap and store them in a freezer-safe container or bag for up to 3 months.
- Reheating: Reheat the rissoles in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for about 10 minutes until heated through.
FAQs
Can I use ground turkey instead of beef?
Yes, ground turkey works well in this recipe and provides a leaner option. Just be sure to adjust the seasoning to your taste.
Can I use a different type of glaze?
Absolutely! You can experiment with different glazes, such as hoisin sauce or a simple sweet soy sauce, if you prefer a different flavor profile.
Can I make these rissoles without a muffin tin?
If you don’t have a muffin tin, you can shape the beef mixture into patties and bake them on a parchment-lined baking sheet. Just ensure they are cooked through and browned on the edges.
How can I make these rissoles spicier?
If you like a little heat, add chili flakes, sriracha, or fresh diced chili to the beef mixture or the glaze.
Can I prepare these rissoles ahead of time?
Yes, you can prepare the rissoles and glaze ahead of time. Store the uncooked rissoles in the fridge for up to 24 hours or freeze them for longer storage. Cooked rissoles can be stored in the fridge for up to 3 days.
How do I know when the rissoles are done?
The rissoles are done when they are golden brown on top and have an internal temperature of 160°F (71°C). You can check with a meat thermometer to ensure they’re fully cooked.
Can I make these gluten-free?
Yes, you can use gluten-free breadcrumbs and tamari or coconut aminos for the soy sauce to make this recipe gluten-free.
Can I use other ground meats?
Yes, you can use other ground meats like ground chicken, pork, or lamb. Each will bring its own unique flavor to the rissoles.
Conclusion
Muffin pan teriyaki beef rissoles are an easy, flavorful, and fun way to enjoy a savory meal with a sweet and tangy twist. Whether you’re looking for a quick dinner, meal prep, or party appetizer, these mini rissoles offer a satisfying and delicious option. The combination of teriyaki glaze and savory beef is sure to be a hit with everyone. Customize the flavors and ingredients to suit your preferences, and enjoy these delightful little bites!
PrintMuffin Pan Teriyaki Beef Rissoles
Muffin pan teriyaki beef rissoles offer a savory and flavorful twist on traditional meatballs, combining tender ground beef with a sweet and tangy teriyaki glaze. These mini rissoles are baked in a muffin tin for easy portion control and a crispy finish, perfect for meal prep, appetizers, or a quick dinner.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 12 rissoles
- Category: Dinner
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
- 1 lb ground beef (or ground turkey for a leaner option)
- 1/4 cup breadcrumbs (use gluten-free breadcrumbs if needed)
- 1/4 cup finely chopped onion
- 1/4 cup grated carrot
- 2 cloves garlic, minced
- 1 egg
- 2 tbsp soy sauce (use tamari for a gluten-free option)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 1/4 tsp salt
- For the Teriyaki Glaze:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- 1/2 tsp garlic powder
- 1/2 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Instructions
Preheat the Oven and Prepare the Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or olive oil.
- Make the Beef Mixture: In a large bowl, combine the ground beef, breadcrumbs, chopped onion, grated carrot, minced garlic, egg, soy sauce, sesame oil, rice vinegar, ground ginger, black pepper, and salt. Mix until well combined.
- Shape and Bake the Rissoles: Scoop the beef mixture into the muffin cups, filling each about 3/4 full. Shape them into neat rounds. Bake for 18-20 minutes, or until the rissoles are cooked through and slightly golden on top.
- Prepare the Teriyaki Glaze: While the rissoles are baking, combine soy sauce, honey, rice vinegar, sesame oil, grated ginger, and garlic powder in a small saucepan. Simmer for 5-7 minutes. Add cornstarch mixture if a thicker glaze is desired. Stir until thickened, then remove from heat.
- Glaze the Rissoles: Once the rissoles are done, remove from the oven and brush each rissole with the teriyaki glaze. Optionally, place them back in the oven for 5 more minutes to allow the glaze to set.
- Serve: Garnish with chopped green onions, sesame seeds, or cilantro. Serve hot with rice, vegetables, or a light salad.
Notes
- For a vegetarian option, replace the ground beef with lentils or plant-based ground meat.
- For a spicier version, add chili flakes or sriracha to the glaze.
- If using gluten-free breadcrumbs, ensure your soy sauce is gluten-free (use tamari).
Nutrition
- Serving Size: 1 rissole
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 60mg
