Triestine Cevapcici

9
TiKiWaHiNe 0

"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

1 h 17 m servings 81 cals
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Original recipe yields 36 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

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 po...

Most helpful critical review

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.

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 po...

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.

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 c...

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 ...

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 ea...

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.

Very bland and dry.

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 i...

I used elk burger in place of the beef and cut back on the hot paprika by half. I will definitely be trying the revised recipe as TiKiWaHiNe suggests. Need to find some Vegeta!