Kefta (meatballs) with eggs and pickled shallots
- January 2019
- Serves 4
- Hands-on time 35 min, oven time 35-37 min, simmering time 10 min
Georgina Hayden‘s kefta (meatballs) with eggs and pickled shallots is spiked with cumin, cinnamon and smoked paprika. It’s a really punchy dish that could be served as part of a big brunch spread or for dinner with couscous.
- 34.8g (11.6g saturated)
- 17g (15.2g sugars)
Prepare to the end of step 2 up to 1 day ahead. Cool the sauce completely, then keep the sauce and meatballs covered in separate containers in the fridge. Complete the recipe to serve.
With those spices a ripe and softly peppery southern French syrah or côtes du rhône would be spot on.
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