Grilled Balkan Meatballs: Ćevapčići

Ćevapčići or grilled Balkan meatballs served with rice.

© Matthias Würfl

Balkan Grilled Meatballs: Ćevapčići

Ćevapčići or grilled Balkan meatballs served with rice.

© Matthias Würfl

Ingredients (Serves 3)

300
g
Entrecôte
300
g
lamb (shoulder, neck or leg)
3
clove(s)
garlic
1
teaspoon(s)
salt
1
onion
1
sprig(s)
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.