Pleskavica

Ingredients for 4 servings:

• 1 kg minced meat, beef or veal or as desired
• 2 m.-sized onion(s)
• 2 cloves garlic
• 2 large eggs
• 1 sachet of baking powder or baking soda
• 1 shot of mineral water
• 2 tsp, heaped breadcrumbs
• 1 tbsp, heaped paprika powder, hot, chili powder if desired
• 1 tsp, sautéed vegetable
• n. B. Salt and pepper from the mill
• 250 g sheep’s cheese, cream cheese or similar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

Recipe from a Croatian restaurant

Peel the onions and garlic. Coarsely grate the onion, press the garlic, and place both in a bowl. Add all the other ingredients except the cheese and knead for about 5 minutes until a dough-like mass forms. Let it rest in the refrigerator for about 2 hours. Form the minced meat mixture into small balls, ideally place them in a freezer bag, and flatten them into meatballs no more than 1 cm thick. Sprinkle half of them with cheese (feta cheese) or spread half with cream cheese. Place the other half of the meatballs on top and press the sides together. Pleskavica tastes best grilled, but preparing them in a pan is also no problem. Serve with fries, ajvar, djuvec rice, and pepperoni. I got this recipe from an elderly lady in Istria; luckily she let me take a peek into her restaurant kitchen.