Low Sodium Authentic Balkan Cevapi
Experience the bold flavors of the Balkans with this Low Sodium Authentic Balkan Cevapi recipe, a healthier take on the classic dish loved throughout Southeastern Europe. Made with a perfectly balanced mix of ground beef and lamb, subtly seasoned with garlic, onion, sweet paprika, and dried marjoram, this recipe reimagines traditional cevapi without sacrificing its mouthwatering taste. By incorporating a touch of baking soda and hot water into the meat mixture, these skinless sausages remain irresistibly tender and juicy, while their low-sodium profile makes them a guilt-free pleasure. Grilled to perfection and served with warm flatbread, chopped onions, and your favorite spreads, these handcrafted cevapi are an unforgettable centerpiece for any Mediterranean-inspired meal. Perfect for a summer barbecue or a cozy dinner at home, this recipe delivers authentic Balkan cuisine with modern, health-conscious simplicity!
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Recipe Information
Ingredients
- 500 grams Ground beef (85% lean)
- 250 grams Ground lamb
- 4 large Garlic cloves
- 1 small Onion
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Sweet paprika
- 0.5 teaspoon Baking soda
- 1 teaspoon Dried marjoram
- 60 milliliters Hot water
- 1 tablespoon Oil for grilling
Instructions
Start by mincing the garlic and finely dicing the onion. You want them as fine as possible to integrate well into the meat mixture.
In a large bowl, combine the ground beef, ground lamb, minced garlic, and diced onion. Mix gently with your hands until just combined.
Add the freshly ground black pepper, sweet paprika, baking soda, and dried marjoram to the meat mixture. Mix again to distribute the spices evenly.
Slowly add the hot water to the mixture, a little at a time, while kneading the meat to ensure the water is fully absorbed. This step helps keep the cevapi tender and juicy.
Once the mixture is well combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight to allow the flavors to meld.
After the resting period, remove the mixture from the refrigerator and shape it into small sausages about 1 inch in diameter and 3 inches long.
Preheat the grill to medium-high heat. Brush the grill grates with oil to prevent sticking.
Place the cevapi on the grill and cook for about 3-4 minutes on each side or until they are well browned and thoroughly cooked through.
Remove from the grill and let them rest for a few minutes before serving.
Serve the cevapi hot, traditionally with flatbread, chopped onions, and your favorite spreads or condiments.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1612 mg | 70% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
