Beef and pork cevapcici

    1 hour 17 min

    This is a traditional Balkan dish. Seasoned beef and pork are formed into elongated meatballs and grilled on a BBQ. It's the perfect starter, appetiser or main dish.

    11 people made this

    Serves: 36 

    • 900g minced beef
    • 450g minced pork
    • 3 tablespoons chopped fresh parsley
    • 1 tablespoon finely chopped garlic
    • 1 teaspoon seasoned salt
    • 2 teaspoons black pepper
    • 1 tablespoon hot paprika
    • 1 pinch freshly grated nutmeg
    • 1 egg white
    • 75ml red wine
    • 2 tablespoons olive oil for brushing

    Prep:35min  ›  Cook:12min  ›  Extra time:30min marinating  ›  Ready in:1hr17min 

    1. Place beef, pork, parsley and garlic in a large mixing bowl. Season with seasoned salt, pepper, paprika and nutmeg. Add egg white and red wine; mix thoroughly until well blended. Cover and refrigerate for 30 minutes to allow flavours to blend.
    2. Preheat an outdoor barbecue for medium-high heat and lightly oil cooking grate.
    3. Roll the meat mixture into elongated meatballs about 2.5cm thick by 7.5cm long, using less than 4 tablespoons of the mixture per meatball. Brush the each cevapcici lightly with olive oil.
    4. Grill on preheated barbecue until browned on the outside and no longer pink on the inside, about 12 minutes.

    Alternative cooking methods

    You can also cook these cevapcici under the grill.

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    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews in English (11)


    This recipe does not appear as I wrote it not even close (I have asked for it fixed but got no response)so I will add the proper changes here. 2 pounds ground beef 1 pound ground pork 1/2 cup chopped fresh parsley 4 garlic cloves minced 1 medium yellow onion, peeled and grated 1 teaspoon salt 2 teaspoons Vegeta Seasoning NOT seasoned salt (Vegata is sold worldwide, it's a mixture of spices and various vegetables)if you leave it out add 2 teaspoon of salt instead of the 1 2 teaspoons black pepper 1 teaspoon hot paprika (optional) 2 tablespoon sweet paprika 1 teaspoon baking soda 1 pinch freshly grated nutmeg 1 egg white 1/2 cup red wine olive oil for brushing you could also exchange 1 pound of beef for veal or lamb if you wish. what I like to do before I grill these up is to cook a small rolled thumb size piece in a small pan to check for seasoning  -  11 Apr 2008  (Review from Allrecipes US | Canada)


    We prefer Cevaps made with lamp/beef/pork and always Vegeta and soda water which makes them moister and helps them brown. We make them Serbian style and serve with Lapinja bread.  -  21 Jul 2008  (Review from Allrecipes US | Canada)


    This was pretty tasty. I only used 1 pound of each of the meats, and kept the flavouring amounts the same, and it turned out quite well. I do recommend you keep your grill on low and the cover closed for the first little while when you're cooking these, and don't try moving them too much to begin with, or they'll fall apart. I served these with Tzatziki sauce, a greek salad and fresh warm baguette. A very yummy dinner. Thanks!  -  23 May 2007  (Review from Allrecipes US | Canada)