Faschierte Laibchen (Rissoles) are a real classic of hearty, home-cooked Austrian cusine. Everyone here knows the ingredients that go into a real “Laberl” (as they’re known in Austria) are ground meat, bread and seasoning and that’s it! These round little balls are popular at tables up and down the country and loved by young and old alike!



  • 100 g bread cubes (or stale breads rolls)
  • 125 ml milk (for soaking)
  • 2 onions (finely chopped)
  • 3 garlic cloves (finely chopped)
  • oil (for frying)
  • 700 g minced meat (mixed)
  • 2 eggs
  • pinch of salt
  • pinch of pepper
  • pinch of caraway (ground) a little marjoram
  • pinch of nutmeg (freshly ground)
  • oil (for frying)
  • 1 tbsp clarified butter (for frying)
  • breadcrumbs (optional)
Rissoles Ingredients

Directions for Rissoles

  1. Soak bread cubes in a little milk.
  2. Meanwhile, peel and finely chop the onions and garlic cloves and fry in hot oil until clear.
  3. Squeeze milk out of bread and add this along with garlic and onion as well as the beaten eggs to the meat and mix everything together well.
  4. Season with salt, pepper, caraway, marjoram and nutmeg according to taste. Mix well again and then form small patties.
  5. Heat the oil and a little clarified butter in a pan and then fry the Rissoles until golden brown.
Rissoles – Faschierte Laibchen – Original Austrian Recipe

GOES WELL WITH Mashed Potatoes and Green Salad.

Austrian mashed potatoes are a great comfort food – a warm and simple delicious delight!
Austrian Mashed Potatoes are a great comfort food – a warm and simple delicious delight! Creamy and flavoursome, mash goes perfectly with almost anything.


If you prefer the Rissoles a little crunchier, simply roll them in breadcrumbs before frying. For particularly fluffy Rissoles, soak the bread cubes in the milk with a dash of double cream.


There’s plenty of room to experiment – you can, for example, mix chopped gherkins or chili pepper or jalapeno into the mixture for added spiciness. If you are a fan of minced meat, then try also our Meatloaf or Meatloaf with Egg, all fleshier will love these dishes.

Juicy and crispy is how we would describe a Meatloaf in Austria.
Juicy and crispy is how we would describe a Meatloaf in Austria where it’s also known as “falscher Hase”. A firm staple of good old-fashioned home cooking.
Meatloaf with egg is a hearty recipe for a simple holiday dish, the roast is filled with hard-boiled eggs.
If you want to take the Meatloaf to the next level, try the “Stephanie-Braten” which is like the meatloaf but enhanced with egg, bacon and gherkins.