Prepare the meat mixture: In a large bowl, combine the minced beef, minced lamb, grated onion, minced garlic, sweet paprika, smoked paprika, salt, black pepper, baking soda, and chopped parsley. Use your hands to mix thoroughly—you’ll feel the texture become slightly sticky and cohesive as the baking soda activates. The mixture should smell deeply savoury and aromatic, with the paprika lending a warm reddish hue.

Add ice water for moisture: Sprinkle in 2 tablespoons of ice water and continue mixing. The mixture will feel firmer at first, then loosen slightly as the water incorporates. Add another tablespoon if needed, until the blend feels soft but not wet. The sound of the meat squelching softly against the bowl is your cue that it’s hydrated enough.

Chill the mixture: Cover the bowl with cling film and refrigerate for 30 minutes. During this time, the flavours meld and the baking soda helps tenderise the meat. When you take it out, the mixture will feel firmer and slightly more compact—perfect for shaping.

Shape the cevapcici: Wet your hands with cold water to prevent sticking. Pinch off a portion of the mixture about the size of a walnut, and roll it between your palms into a cylinder about 5-6cm long. Place each piece on a tray lined with baking paper. You should have around 24 uniform rolls. Their surface should be smooth and slightly glossy, with no cracks.

Heat the pan: Place a large frying pan or skillet over medium-high heat and add the sunflower oil. Wait until the oil shimmers and you see faint wisps of smoke rising—this means it’s hot enough to sear. The sizzle when you test a small piece of meat should be immediate and lively.

Sear the cevapcici: Carefully place the rolls in the pan, leaving a little space between each. Cook for 4-5 minutes without moving them. Listen for a steady, even sizzle—if it’s too loud, the heat is too high; if it’s quiet, turn it up slightly. After 4 minutes, the bottoms should be a deep golden brown with a crisp crust. Flip each piece gently using tongs.

Cook the other side: Cook for another 4-5 minutes, rotating the pan halfway through for even browning. The cevapcici should feel firm to the touch and have a rich, dark brown colour all around. A meat thermometer inserted into the centre should read 71°C for beef and lamb. The smell in the kitchen will be intoxicating—smoky, garlicky, and utterly inviting.

Rest before serving: Transfer the cooked cevapcici to a warm plate and let them rest for 5 minutes. This allows the juices to redistribute, ensuring each bite is tender. You’ll notice the surface becoming slightly matte as they cool, which is a sign they’re ready for plating.