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
1 tablespoon dried spearmint
table salt, season to taste
freshly ground Mahbir Whole Tellicherry Peppercorns, season to taste
virgin olive oil, for cooking
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!