Cevapcici Recipe

700 g minced meat, mixed (half pork, half beef) – OR just beef (but it will be a bit dry)
150 g onion – very finely chopped, chopped or grated
3 cloves of garlic – more if you like garlic
1.5 tsp salt
1/2 tsp baking soda

1 tsp ground black pepper
2 tsp sweet paprika
1 tsp hot paprika
1 tbsp olive oil – plus olive oil for frying

NOTE: There are many variations of the basic Cevapcici recipe in the Balkan countries. Almost every region prefers different types of meat, spices and preparation.

Beef is often combined with lamb and no pork is used. What all versions have in common is that the meat is minced twice, and the onion is finely chopped or grated in the second pass.

In some recipes, only garlic and no onion is used. The cevapcici are also kneaded for a long time and cooled for a long time.

First, peel the onion and cut it into very fine cubes. Peel the 3 garlic cloves (they will be pressed directly into the meat using the garlic press).

TIP: You can of course use more garlic cloves. If you want an intense garlic flavor, I recommend 4-5 cloves.
Put the minced meat in a bowl together with the onion cubes, 1.5 tsp salt, 2 tsp sweet paprika powder, 1 tsp hot paprika powder, 1 tsp pepper, ½ tsp baking soda, 1 tbsp olive oil and press the 3 garlic cloves into it with the garlic press.

Alternatively, grate with a zester.
Now knead the minced meat mixture for 10 minutes with your hands or with a food processor and then briefly again with your hands.

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