When I think of Balkan comfort food, I think of slow-cooked meats and stews, baked savory dishes, and hot, freshly baked bread. So when I remembered this Ćulbastije recipe last weekend, I knew I had to share it right away so you can enjoy some comfort too! This is one of those perfect weeknight meals that can be prepped the night before and put in fridge until the next day. The creamy sauce and savory familiar flavor of the meatballs really makes this stick-to-your-ribs good. This recipe is also called Djubastije in some parts, and the dish itself hails from Southern Serbia.

I remember us eating meatballs a lot growing up, but they were always served Balkan-style in a simple tomato sauce. It was more of a stew and we loved it with mashed potatoes. But these are honestly even quicker and simpler to make because the meatball recipe doesn’t require as many ingredients and the bechamel sauce takes less than 10 minutes to make. So a win-win in my book. I love traditional food that comes together quickly.

For the sauce you can use whatever cheese you’d like. Back home, mozzarella or a hard shreddable cheese is used. In the USA, I have access to a much larger selection of cheeses so I like to use a nice chive cheddar along with some shredded mozzarella for the top. If want to keep the sauce white, use a while cheese of course, but if you don’t care about the presentation as much you can use yellow cheeses too.

I hope you give this easy recipe a try soon. It’s simple and quick to put together and a great one if you’re new to Balkan cooking as well. If you’re interested in other main course dishes, check out this section of the website for more ideas.

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Ćulbastije/Balkan-Style Meatballs in Bechamel Sauce

Recipe by The Balkan HostessCourse: MainCuisine: Balkan, Serbian

Servings

servings

Prep time

minutes

Cooking time

minutes

A flavorful meatball in a cheesy bechamel sauce with all the familiar flavors of the Balkans.

Ingredients

Meatballs
1.5-2 lbs (600 g – 1 kg) ground meat (I use half beef/half pork)
1 large onion, minced
3 cloves garlic, grated
1 egg
1/2 cup (60 g) bread crumbs
Salt
Black Pepper (Biber)
Paprika (Aleva)
Vegeta seasoning, to taste
Bechamel Sauce
4.5 tablespoons (60 g) unsalted butter
4.5 tablespoons (40 g) all-purpose flour
4.5 cups (1 L) milk
1 cup (80 g) grated cheese of choice + additional for topping
Salt
Black Pepper (biber)

Directions

Add all of the meatball ingredients into a bowl and combine. Use your hands to make sure all ingredients are evenly distributed throughout the mixture.
Spoon out the meat mixture into the palm of your hand and roll it into a round ball. The size of these is up to you. Place the finished meatball onto a plate and continue the process until you’ve used up all of the mixture.
Once complete, cover the meatballs and place them in the refrigerator to chill for 20-30 minutes.
Once the meatballs have firmed up and are chilled, heat a little bit of oil in a skillet on medium heat and brown the meatballs. You’re not cooking them all the way through, just getting some browning on the outside.
Once the meatballs are browned, transfer them into a casserole or baking dish. Repeat with the remaining meatballs. I like to arrange them in rows.
Preheat oven to 350 F/ 175C.
Once all the meatballs are browned, in a clean skillet or pot add the butter and melt it over medium heat. Next, add in the flour and stir.
Cook the flour and butter for about 1 minute or so until it starts to turn brown but be careful not to burn it.
Next, add in the milk and stir well, making sure to scrap any flour from the bottom and sides of the skillet/pot.
Once the mixture thickens into a sauce, cook for another 2 minutes and then add the grated cheese, reserving some to sprinkle on top at the end.
Stir until all the cheese is melted and then season to taste.
Turn off the heat and pour the bechamel sauce over the meatballs in your baking dish. Top with the reserved cheese.
Bake for about 30 minutes or until golden brown.