Ingredients (12 ćevapčići (serves 3-4) can be easily doubled)

• 12 ounces / 340 g ground beef 85% lean, 15 % fat, preferably organic
• 6 ounces / 170 g ground pork loin (boneless chop), preferably organic
• 3/4 ounces / 20 g onion, minced
• 1 garlic clove, minced
• 1 teaspoon sweet paprika
• 1/2 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon baking soda
• 1 large egg white
• 50 ml sparkling mineral water (carbonated)
• olive oil, for cooking

Instructions

Important: mix the meats and shape the ćevapčići the day before you plan to cook them.

Place in a bowl the ingredients listed above up to and including the egg white and mix with a fork until well combined.

Gradually add the mineral water while kneading the mixture. At the end the meat mixture should be soft, so it can be easily rolled and shaped, without water oozing out (adjust the amount of water as needed to obtain that).

Line up a tray with wax or parchment paper.

With the help of a scale, divide the meat into 12 equal portions (about 50 g each). Roll a portion and shape it into a long sausage about 3/4 inch / 2 cm thick. Place on the lined tray. Repeat until all the meat mixture is used.

Cover the tray with plastic wrap and refrigerate overnight.

Remove from refrigerator 20 minutes before cooking.

You can cook the ćevapčići on the barbecue or a skillet. I use my cast-iron skillet. Heat the skillet over medium heat, then lower the heat to medium-low. Coat the ćevapčići with olive oil and place in the skillet (depending on the size of the skillet, you will need to cook the ćevapčići in batches).

Cook for 4 minutes, turn and cook for another 4 minutes, or until browned and cooked through. Serve immediately.

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