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Recipe Tip: Grilled Balkan Meatballs: Ćevapčići - Falstaff

Recipe Tip: Grilled Balkan Meatballs: Ćevapčići - Falstaff

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Top Recipe for 3 Persons by Anja Auer. All ingredients and tips for getting it right. No Ajvar without Ćevapčići! Anja Auer spins lamb and beef through a grinder to make these minced meat rolls, a traditional southeast European dish.

    Ingredients

    Instructions

    1. Step 1

      Start this recipe one day ahead.

    2. Step 2

      Finely chop the garlic, onions and rosemary.

    3. Step 3

      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.

    4. Step 4

      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.

    5. Step 5

      Shape the meat into little rolls approx. 5cm long and 2cm thick.

    6. Step 6

      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.
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