NOTE: In contrast to the original recipes, I use meat that has only been put through the meat grinder once at the butcher’s, because I find it very tasty that way.
Now form the meat mixture into thumb-thick (approx. 2 cm) cevapcici rolls that are approx. 10 cm long. It is best to weigh out around 30 g of minced meat per meat roll, so that they are nice and even.
Place the cevapcici next to each other (or closer together if you like) on a plate and cover them well with cling film. Store in the coolest place (= above the vegetable compartment or in the 0 degree zone) for at least 2 hours and allow to marinate.
TIP: You can also, like some Croatians, cool the cevapcici from one day to the next and let it marinate. In any case, my recommendation is that your minced meat was freshly minced by the butcher or by you on the same day and is really very fresh.
Now put olive oil in a non-stick pan so that about 2-3 mm of the bottom of the pan is covered with it, so use plenty of olive oil. Heat slowly under supervision and fry the cevapcici on all sides over a medium heat for a total of about 8 minutes, turning them several times.
TIP: If you want to put them on the grill, I recommend brushing them with oil first.
Cevapcici are traditionally served with thinly sliced onion rings sprinkled with paprika, green pepper rings and tomatoes, and of course a good ajvar. I hope you enjoy your meal.
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