© Emilie Franzo.
Typical of the Mediterranean, kefta meatballs are common in many countries, from Iran to the Maghreb and the Balkans. Made with lamb or beef, this specialty is known for its blend of spices (coriander, sweet paprika, cumin…) that make the meat incredibly flavorful. In Paris, the best ones can be enjoyed at Ibrik Café and Kitchen, the Balkan-inspired restaurants of Ecaterina Paraschiv. In her cookbook Ibrik, she walks us through the step-by-step process of making her signature meatballs, served with a delicious lovage sauce—a plant native to Central Europe and the Caucasus. Perfect for a comforting dinner on a gloomy day!
Serves 6 – About 1 hour
Ingredients to Gather
For the Keftas
1.5 kg of ground beef, high in fat
4 garlic cloves
3 yellow onions
500 g carrots
2 large potatoes
2 bunches of dill
1 bunch of parsley
3 eggs
50 g fine breadcrumbs
10 cl sunflower oil
Frying oil
1 tsp smoked paprika
Salt
Pepper
For the Red Sauce
10 cl sunflower oil
400 g crushed tomatoes
10 cl white wine
5 sprigs of thyme
2 bay leaves
1 bunch of lovage
3 garlic cloves
130 g sugar
1 tsp salt
1 tsp pepper
1 tsp Espelette pepper
Dill sprigs for serving
Recipe
For the Keftas
Peel the garlic and onions. Finely grate the garlic.
Wash, peel, and grate the carrots, potatoes, and onions.
In a pan, sauté the carrots and potatoes with a drizzle of sunflower oil. Finely chop the parsley and dill.
In a mixing bowl, combine the ground beef, onions, garlic, sautéed carrots and potatoes, eggs, breadcrumbs, herbs, pepper, smoked paprika, and salt. Mix for 10 minutes. Cover with plastic wrap and let rest in the fridge for 30 minutes.
With your hands, shape 18 round meatballs, each weighing 90 g.
Heat frying oil in a deep saucepan to 180°C. Fry the meatballs one by one for 5 minutes, until the crust turns dark.
Drain on paper towels using a slotted spoon.
For the Red Sauce
In a large saucepan, combine the sunflower oil, crushed tomatoes, tomato paste, white wine, and 15 cl water. Let the mixture reduce over low heat for 20 minutes.
Tie the thyme, bay leaves, and lovage together to create a bouquet garni. Add it to the sauce along with peeled and crushed garlic, sugar, Espelette pepper, salt, and pepper. Simmer for another 30 minutes.
Taste, adjust seasoning as needed, and remove the bouquet garni.
Using an immersion blender, blend the sauce until smooth and homogeneous. Return it to the pan, add the cooked meatballs, and let simmer for 15 minutes to enhance the flavors. Serve topped with fresh dill.
Pair this dish with buttery mashed potatoes or polenta.
Ecaterina’s tip? "If you have leftover keftas, enjoy them cold the next day in a sandwich!"
Also check out the best meatballs of your life and the chicest couscous.
