TIP: If you want to grill them, I recommend brushing them with oil beforehand.
Cevapcici are traditionally served with thinly sliced onion rings dusted with paprika, green pepper rings and tomatoes, and, of course, a good ajvar. Enjoy your meal. Some recipes use only garlic and no onion. The cevapcici are also kneaded for a long time and refrigerated for a long time.
First, peel the onion and cut it into very fine cubes. Peel the 3 garlic cloves (they are pressed directly into the meat with the garlic press).
TIP: You can, of course, use more garlic cloves.
If you want a more intense garlic flavor, I recommend 4-5 cloves.
Place the ground meat in a bowl along with the diced onion, 1.5 teaspoons of salt, 2 teaspoons of sweet paprika, 1 teaspoon of hot paprika, 1 teaspoon of pepper, 1/2 teaspoon of baking soda, and 1 tablespoon of olive oil. Press the 3 garlic cloves into the mixture using a garlic press. Alternatively, zest them with a zester.
Now knead the ground meat mixture for 10 minutes by hand or with a food processor, and then briefly knead it again by hand.
NOTE: Unlike the original recipes, I use meat that has only been minced once at the butcher’s because I find it delicious that way.
Now, form the meat mixture into thumb-thick (about 2 cm) cevapcici rolls about 10 cm long.
