Meatballs in Yugoslav style
4 servings
55 minutes
Yugoslav meatballs are a dish that harmoniously combines simplicity and rich flavor nuances. Its roots go deep into the traditional cuisine of the Balkan region, where meat dishes have always held an important place. These meatballs are made from juicy lamb that is minced twice, seasoned with spices and egg, then shaped into small balls. Baking in the oven gives them an appetizing crust, while adding a sour milk sauce with cumin reveals new gastronomic nuances. The taste is rich, slightly tangy, with delicate creamy notes highlighted by the aroma of cumin. The perfect complement is soft boiled potatoes that accentuate the complexity of the sauce and make the dish hearty yet balanced. This is the true taste of home comfort with a Balkan twist.
1
Wash the meat, pass it through a meat grinder 2-3 times, add an egg, salt, pepper, and mix well. Form small balls from the mixture and roll them in flour. Grease a baking dish with vegetable oil, fill it with the prepared meatballs, cover with a lid, and place in a well-heated oven.
- Mutton: 500 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 50 g
- Vegetable oil: 40 ml
2
Mix sour milk or buttermilk with the yolk, add butter, ground cumin, and pour over the meatballs at the end of baking. Then reduce the heat and continue baking in an open dish.
- Sour milk: 200 ml
- Egg yolk: 1 piece
- Butter: 30 g
- Caraway: to taste
3
Serve with boiled potatoes.