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Author Notes: In Croatia you can order cevapcici anywhere and they are so tasty you can eat quite a few of them in one sitting. I think my recipe comes fairly close to capturing the flavour of these delicious little cigar shaped meatballs, although try as I may I cannot seem to duplicate the atmosphere of enjoying these while sitting in a cafe by the seaside in a lovely little croatian town like Rovigno or Dubrovnik....aah...the memories...Serve these meatballs as an appetizer with the lime dipping sauce or serve them as a meal with your favourite greens & tomatoes salad...enjoy! - thebackyardchef —thebackyardchef
Food52 Review: Cevapcici are sausage-shaped meatballs. This version has a welcome dose of paprika and herbs. The interesting lime-mayo sauce adds a refreshing creaminess to the flavor-packed cevapcici. - Stephanie —The Editors
- 1 pound lean ground beef
- 1 pound ground lamb
- 2 large cloves garlic, minced
- 1/4 cup onion, minced
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh basil leaves
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs, lightly beaten
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- zest of 1 lime
- 3 tablespoons freshly squeezed lime juice
- 1 teaspoon sweet paprika
- pinches black pepper
- 3 tablespoons olive oil
- in a large bowl mix together the first 10 ingredients with your hands until well combined
- with your hands shape meat mixture into long 1 inch thick rolls and cut into 3-inch long strips, making the cigar shaped cevapcici meatballs, set aside for a few minutes
- in a small bowl blend together mayonnaise, sour cream, lime zest and juice, paprika and pepper, then refrigerate until ready to serve as a dipping sauce for the cevapcici
- in a large frying pan heat olive oil on medium heat and cook meatballs, in batches, for about 10 minutes, turning often to brown evenly on all sides
- serve with dipping sauce or with your favourite salad
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