The Cevapcici Trieste recipe of Balkan origins is very popular throughout northeastern Italy and beyond.
Based on mixed minced meat and many spices, the cevapcici should be served simply grilled accompanied by a sauce based on peppers or simply with finely chopped onions.
We presented them garnished with Greek yogurt sauce, and I must say that they were very appreciated.
In the Balkans, they are usually served inside a typical local sandwich as street food and cooked over coals, on the barbecue, or on a grill for those who, like us, do not have the possibility to use a barbecue.
Very similar in shape to round and elongated meatballs, they are also very appreciated by children.
Below, I leave you other delicious recipes with ground meat, and then let’s find out how to prepare the Cevapcici Trieste recipe!!
- Difficulty: Very easy
- Cost: Low cost
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Coals, Griddle, Grill
- Cuisine: Greek
- Seasonality: All seasons
Ingredients for Cevapcici Trieste Recipe
- 5.3 oz ground beef
- 5.3 oz ground pork
- 5.3 oz lamb (ground)
- 1 white onion
- 1 clove garlic
- 2 pinches salt
- to taste black pepper (ground)
- Half teaspoon sweet paprika
- Half teaspoon ground cumin
Preparation of Cevapcici Trieste Recipe
To prepare the Cevapcici Trieste recipe, first peel the onion and garlic, then finely chop them together.
Set aside.
In a large bowl, mix the 3 types of ground meat. If you can’t find ground lamb, you can take a piece of lamb shoulder or leg and grind it with a meat grinder or a food processor with blades.
Alternatively, use the mixed ground meat that is usually ready but will be without lamb, losing some flavor for sure.
Now add the previously chopped onion and garlic, salt, and pepper.
Incorporate the paprika and cumin and work the dough with your hands for a long time to blend the flavors.
You need to get a uniform mixture like our classic meatballs, so the longer you work it with your hands, the better it will be.
Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 2 hours.
After the resting time, take the dough and take a generous portion, work it between your hands to form an elongated cylinder.
The Cevapcici Trieste recipe should be about 4 inches long and 0.8 inches wide.
Meanwhile, heat a cast iron griddle very well on the stove or an electric griddle if you have one.
Cook the original Balkan cevapcici without adding fats for 6/7 minutes until they are well roasted on the outside, forming a crust.
This way, they will remain soft and juicy inside; serve them with a yogurt-based sauce, or with thinly sliced onion, or the usual pepper sauce.
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How to Store the Original Balkan Cevapcici
You can store them in the refrigerator for 2 days, well sealed in an airtight container.
They can also be served warm.
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