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.
Preheat an outdoor barbecue for medium-high heat and lightly oil cooking grate.
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.
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.