This is one of those recipes that stick with you over the years. Sure, I’ve had many different styles of ćufte/meatballs over the years, but this is the one I keep coming back to. It’s something about the flavor that is so familiar, so comforting, that other meatball recipes just don’t compare. Maybe it’s the Vegeta, or maybe it’s the aleva paprika. I think for me, the sauce, the delicious delicious sauce, is what really makes this dish.
This recipe is a little different than your typical meatball recipe. The mixture has rice and omits the use of traditional Italian meatball spices like oregano. The egg and bread crumbs hold it all together, and the onion and garlic really flavor the meat. They are not dry and the slight fattiness from the pork and beef really flavor both the meatballs themselves and the sauce.
When my brother and I were little, my mom made this recipe for us often. It was great the next day and the day after that. She would always serve these with her homemade mashed potatoes, that she would whip up with her hand mixer until silky smooth. I can hear it buzzing away now, directly in the pot. That probably wasn’t the best for the pot now that I think about it.
I like to mix 2 types of meat for my meatballs. I don’t know if my mom did this as well, but I find that in most recipes where ground meat is required, I tend to mix 2 different types, most often pork and beef. These can of course be prepared with just one type of meat, even turkey.
This recipe makes wonderful leftovers, so make on a Sunday and you’ll be set for work lunches or dinner at least until Wednesday!
Looking for other delicious entrees? Head on over to my entrée section!
Ćufte u Paradajz Sosu / Balkan-Style Meatballs
Course: MainCuisine: Balkan, Serbian4
servings1
hour1
hourA great weekday recipe, this makes wonderful leftovers.
Ingredients
1.5 lb (700 g) mixed ground meat (I use half beef/half pork)
1 cup (100 g) bread crumbs
1 large onion, minced (I use food processer)
2-3 cloves garlic, minced
1/2 tablespoon (8 g) salt
1/2 teaspoon (3 g) black pepper (biber)
1/2 cup (120 g) uncooked white rice, rinsed
1 tablespoon (17 g) Vegeta
1 large egg (or 2 medium/small)
- Sauce
1 29 oz can (850 ml) of tomato sauce (Tomatello)
10.5 cups (2.5 L) water (I just fill the can 3 times with water)
5 tablespoons (45 g) flour
5 tablespoons (75 ml) oil
1/2 teaspoon (2 g) paprika (aleva)
Salt
Black pepper (biber)
1 tablespoon ( 17 g) Vegeta
2 bay leaves (lovorov list)
Directions
- Combine all the meatball ingredients in a large mixing bowl and knead together with your hands. You want all of the ingredients to be very well combined. It’s easiest to blend the onion and garlic in a food processor or blender so you can avoid any large onion pieces in your meatballs.
- After you’ve combined the meatball mixture very well, cover with plastic wrap and refrigerate for 1 hour.
- After the meatball mixture has chilled for 1 hour, prepare the sauce. In a large pot, heat the oil on medium-high heat. When the oil is hot, add in the flour and stir, cooking the flour until it turns a very pale brown color. This should only take about 1 minute.
- Add in the tomato sauce and stir. Then add in enough water to fill the pot 2/3 of the way full. The amount of water will depend on the size of your pot.
I have a large pot so it takes 3 cans of water to fill it 2/3 full. Keep in mind that when you add the meatballs the liquid level will rise. I highly recommend you use a large pot (10 quarts and up) for this recipe. Add in the bay leaves and seasonings. - Cook the sauce on medium-high heat until it reaches a boil. While you’re waiting for the sauce to reach a boil, shape your meatballs.
We like large meatballs so I get 12 from this recipe. Feel free to shape them as big or small as you’d like. Set them aside on a cutting board or plate after shaping. - When the sauce reaches a boil, reduce the heat to medium-low. Roll each meatball lightly in flour before adding to the sauce. Shake off any excess flour.
- Drop in the meatballs one at a time, being careful not to drop them directly on top of each other. After adding in all of them, stir the pot very gently with a wooden spoon to make sure none are stuck to the bottom.
- Cook the sauce and meatballs partially covered for 1-2 hours, testing 1 meatball for doneness after 1 hour. Pay to attention to whether both the meat and rice are completely cooked through. Taste the sauce as well and adjust for seasoning.
Add additional water if the sauce reduces too much/is too thick for your liking. - When the meatballs are cooked through, remove from heat, taste the sauce again for seasoning, and serve hot. Store leftovers covered in the refrigerator.
Notes
- If you don’t have bread crumbs on hand, toast 2 pieces of bread and pulse them a few times in your food processor (before the onion ) 🙂
- Use tomato sauce instead of crushed tomatoes or other tomato products. This way, you’ll end up with a nice smooth sauce.
- This recipe produces plenty of sauce because the meatballs are supposed to be served with a generous amount. Feel free to freeze any leftover sauce.
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When you say uncooked rice in your recipies do you use minute rice or regular rice?
Hi!
I use regular rice.
– Nevena
Hi from very far Sydney! I have had this many times but my mum used to mix up chopped vegetable in the meatball too (it was chunky) I will try this recipe tomorrow sounds very 🤤
I hope you enjoy it 🙂 I love to hear the different variations of this recipe, thanks for sharing!
– Nevena