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Ćevapčići or grilled Balkan meatballs served with rice.

Ćevapčići or grilled Balkan meatballs served with rice.
© Matthias Würfl
Home Food & Drinks Recipes Cooking Grilled Balkan Meatballs: Ćevapčići

Grilled Balkan Meatballs: Ćevapčići

Meat

No Ajvar without Ćevapčići! Anja Auer spins lamb and beef through a grinder to make these minced meat rolls, a traditional southeast European dish.

Anja Auer

Ingredients (3 servings)
300 g Entrecôte
300 g lamb (shoulder, neck or leg)
3 handful garlic
1 teaspoon(s) salt
1 onion
1 twigs rosemary (fresh)
  • Start this recipe one day ahead.
  • Finely chop the garlic, onions and rosemary.
  • Cut the meat into small pieces and mince finely (if you don't have a mincer, you can ask a butcher to do this for you). Mix the garlic, onions and rosemary into the minced meat, as well as the salt.
  • Knead the Ćevapčići mixture well, for at least 10 minutes, by hand or with a food processor. Leave the meat mixture to rest and infuse in the refrigerator overnight. 
  • Shape the meat into little rolls approx. 5cm long and 2cm thick.
  • Either grill the Ćevapčići or fry them in a pan on a medium heat in a little vegetable oil on all sides for 10 to 15 minutes. 

Tip:

Side dishes: Ajvar Djuvec rice, Lepinje (Bosnian flatbread) or coleslaw go well with it. 

Anja Auer
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