Triestine Cevapcici Recipe -

Triestine Cevapcici

Recipe by  

"This cevapcici (pronounced 'che-vap-chee-chee') recipe is from my husband's family who live in Trieste, Italy. I've added hot Hungarian paprika and nutmeg to mine, to make them spicier. These are great for summertime BBQ plain or brushed with your favorite BBQ sauce. Great for entertaining, as an appetizer served with tzatziki sauce."

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Ingredients Edit and Save

Original recipe makes 36 cevapcici Change Servings
  • PREP

    35 mins
  • COOK

    12 mins

    1 hr 17 mins


  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 flavors to blend.
  2. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  3. Roll the meat mixture into sticks about 1 inch thick by 3 inches long, using less than 1/4 cup of the mixture per stick. Brush the cevapcici lightly with olive oil.
  4. Cook on preheated grill until browned on the outside and no longer pink on the inside, about 12 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2008

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

Most Helpful Critical Review
Jul 21, 2008

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.

May 23, 2007

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!

Oct 20, 2008

My family loved this! I used the revised version from TiKiWaHiNe's comment. I suggest you re-submit the recipe for it is scrummy. I had to use cayenne instead of hot paprika which worked out fine. We warmed up some Pita bread, chopped up some lettuce and tomatoes, and topped it off with Tzatziki. Thanks for the great recipe! My family adore me. Tra-La

Sep 15, 2009

With the revisions in the recipe submitter's review, this was great. We served it with greek potatoes and tzatziki sauce (kids chose ketchup). They are a little mushy going on the grill and easy to fall apart, but flavor is excellent. I may grill as patties next time, or pan fry. This recipe makes a lot, so I froze some uncooked for another day--should be an easy dinner.

Nov 19, 2008

I used the revised version from TiKiWaHiNe's comment.I served this with pasta and tomato sauce everyone thought I had grilled the meatballs and loved them yum! My Mom even asked for the recipe.

Jun 05, 2007

Very bland and dry.

Feb 03, 2012

I also used the update from the comment section and absolutely love it! I agree that the update needs to be done, a person may not get to taste this great dish to it's fullest w/o the correct ingredients. Thanks for the recipe!


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  • Calories
  • 81 kcal
  • 4%
  • Carbohydrates
  • 0.4 g
  • < 1%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 48 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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