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
Test Kitchen Notes
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
Continue After Advertisement
Ingredients
-
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
-
Pinch
black pepper
-
3 tablespoons
olive oil
Directions
-
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
See what other Food52ers are saying.