in Eastern Europe

Meatballs from the Balkans

updated

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Ingredients for 4 servings:

  • 300 g pork (or lamb)
  • 300 g veal escalope (or lamb)
  • 2 m.-sized onion(s)
  • 2 peppers, green, pitted
  • 1 tsp salt
  • ½ tsp pepper
  • some garlic, squeezed
  • some rosemary or thyme
  • oil

Instructions

Working time approx. 40 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 40 minutes

Pass the meat through the fine disk of a meat grinder and refrigerate for 2 hours. Grind the onions and chili peppers through the grinder and mix them into the meat mixture along with the seasonings, mixing thoroughly. Form into 1 cm thick, palm-sized meatballs and refrigerate for at least 8 hours. Then grill or pan-fry. Serve with finely chopped onions and Duvec.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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