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Beef & Pork Meatballs

BY Mahbir 
Serves: 4  •  DIFFICULTY: Easy 
PREPARATION Time: 1 hour, 15 minutes 
COOKING Time:  20-25 minutes 


500 grams beef mince

500 grams pork mince

140 grams breadcrumbs

100 grams red onion, finely chopped

5 tablespoons fresh parsley, finely chopped

1 tomato, grated

3 tablespoons Mahbir Wild Oregano Flakes

1 tablespoon dried spearmint

table salt, season to taste

freshly ground Mahbir Whole Tellicherry Peppercorns, season to taste

virgin olive oil, for cooking

2 eggs


  1. Over a medium heat, put two tablespoons of olive oil in a non-stick saucepan, and sauté the onion for a few minutes.
  2. In a bowl, add all of the ingredients apart from the eggs. Using your hands, mix the ingredients until evenly combined. Then add the eggs and mix again.
  3. Cover and chill the mixture in the refrigerator for at least one hour.
  4. Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F. Line a baking tray with baking paper and set aside.
  5. Shape into meatballs (greasing your hands with a little olive oil to prevent the mixture from sticking) and place the balls on the lined baking tray. Ensure that there’s some space between the meatballs so they’ll cook evenly.
  6. Bake for around 15 minutes until they’re golden brown and serve meatballs immediately!

Mahbir’s Personal Touch

Don’t hang around too long!
For the best results, roll the balls when the meat is fridge-cold. This way, they’ll be easier to form into individual balls, and they’ll retain their moisture much better when cooking. No one wants to eat a dried-out meatball!

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