Ćevapi Meatball Sliders

Ćevapi Meatball Sliders
Staff Writer
Cevapi Meatball Sliders
Jonathan I Hirsch
Cevapi Meatball Sliders

This dish takes its inspiration from a popular Serbian street food. Cevapi (pronounced Ch-Ay-Vah-Pea) is a minced meat patty consisting of pork, beef, and lamb with diced onions, garlic, and paprika. In the Serbian capital of Belgrade, you’ll see countless vendors selling these in a variety of presentations. Here, I’ve updated the classic meatball slider we all know and love, and added a Balkan twist.

12
Servings
267
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Cups  ground pork
  • 1  Cup  ground lamb
  • medium-sized onion
  • 12  slider buns
  • 2  Cups  ground beef

Directions

Mix together meat, onions, egg white, salt, paprika, and black pepper. Roll the mixture into 12 balls.

Melt butter in a large non-stick pan on medium high heat. Place meatballs in pan and for three minutes until browned and crisp. Repeat for both sides.

Reduce heat to medium low and fry for another five to seven minutes, or until done.

Place meatballs in heated buns and garnish as desired with shredded cheese, mayonnaise, ketchup, mustard, chili flakes, and sour cream. I recommend all of the above. 

Nutritional Facts

Total Fat
18g
26%
Saturated Fat
7g
29%
Cholesterol
87mg
29%
Protein
25g
54%
Vitamin A, RAE
6µg
1%
Vitamin B-12
2µg
83%
Calcium, Ca
15mg
2%
Choline, total
44mg
10%
Folate, total
6µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
23mg
7%
Niacin
4mg
29%
Phosphorus, P
213mg
30%
Selenium, Se
24µg
44%
Sodium, Na
78mg
5%
Water
57g
2%
Zinc, Zn
4mg
50%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.