Yugoslavian Meatballs Recipe (From ‘Dark’)
You might be surprised to learn that there’s more to Yugoslavian cuisine than just Ćevapi. In fact, one of the most popular dishes in the region is a deliciously savory meatball made by combining ground beef and pork meat with onion, bread crumbs, and spices. The mixture is then formed into balls and simmered in a tomato sauce until cooked through. That’s basically how you get Yugoslavian Meatballs from ‘Dark’, a popular TV series.
These meatballs are pretty simple to make, and with a little effort, you’ll have a dish that’ll make all your friends and family members jealous. They will transport you right to the Balkans! Flavorful, hearty, and just a little spicy, they’re perfect for a winter dinner party or gathering. Read on for our version of this classic dish.
How do these meatballs differ from others?
Balkan cuisine varies from country to country, but some common features run through all of them. One of the most distinctive features is the use of spices, which add flavor and depth to the dishes. Vegeta and paprika, in particular, are popular spices that can’t be missed in these meatballs either.
Whether you grew up eating meatballs like these or not, you’ll love this recipe. They’re perfect for a hearty winter meal, but I won’t judge you if you eat them year-round.
But what makes them so special?
They’re made with mixed meats, but when it comes to vegetables, anything goes! Some add grated carrots or chopped spinach, while others want to keep it simple with onions and garlic. What is the basic difference is that Yugoslavian meatballs have rice.
Plus, you don’t have to fry them if you don’t want to. You can bake them instead.
How to prepare Yugoslavian meatballs?
Yugoslavian meatballs are one of my favorite dishes. And while they seem intimidating at first, they’re pretty easy to make. In this guide, I’ll walk you through the steps of making authentic Yugoslavian meatballs. I’ll show you how to mix and shape the meat and then how to cook them to perfection.
It’s not hard to make authentic Yugoslavian meatballs. You just need the right ingredients:
- Mixed minced meat – You’ll need beef and pork, which you’ll want to mix together in a ratio of 50-50% (0.6 oz each). The mix of meats gives the meatballs a unique flavor that’s hard to replicate with other recipes.
- 1 Onion
- 3 Tbsp oil
- ½ Cup rice
- 1 Egg
- ½ Cup breadcrumbs
- 2 Cups tomato passata
- 1 Cup vegetable stock
- Spices – 1 tbsp chopped parsley, 1 tsp sweet paprika spice,1 tsp salt, pepper to taste
- Vegeta – This is the main secret to Mediterranean cooking, and it is a mix of spices that every household in Eastern Europe uses. Vegeta doesn’t rely primarily on herbs and spices but instead contains carrot, onion, parsnip, celery and parsley pieces, potatoes, and black pepper, nutmeg, and salt.
Once you’ve gathered all your ingredients, it’s time to start cooking.
Step 1: Preparing the vegetables and spices
Put the rice to boil for 8 minutes (it should be half done) and use that time to heat 1 tbsp of oil and saute the nicely chopped onion. Leave both the rice and onion to cool before adding them to the meat, together with an egg, spices, sweet paprika spice, and just half tsp of parsley, saving the other half for the sauce.
Step 2: Forming the meatballs
Add breadcrumbs to the mixture gradually to soak all the liquid and ensure the meatballs don’t crumble and fall apart. Once you have combined everything together, you can start forming little balls and leaving them to rest for 30 minutes in the fridge.
Step 3: Cooking
Now is the time to fry the meatballs and cook them in a delicious sauce. First, fry each side of the meatballs in 2 tbsp of hot oil. Then, add the tomato passata, vegetable stock, and the rest of the parsley. Season with pepper and salt to taste, place the lid on and cook for 40 minutes.
Taste the sauce to determine whether it needs extra spices and whether it’s a bit sour. If that’s the case, add a tsp of sugar.
Yugoslavian meatballs recipe variations
First and foremost, Vegeta. If you don’t have it, you can make it yourself by mixing dried carrots, salt, garlic, and turmeric and adding dried dill and parsley to taste, or you can try GOYA Adobo All-Purpose Seasoning with Pepper, which is a pretty good substitute.
No, you can also just use beef if you prefer. The pork adds a little extra fat, which makes the meatballs more moist and flavorful, but it’s not essential. Plus, if you want to avoid breadcrumbs, just substitute an equal amount of oats or cornmeal.
For a cheesy twist, try adding some shredded mozzarella cheese to the meatball mixture, or you can also add some bacon and saute it with the onion.
What to serve with Yugoslavian meatballs?
So, you’ve mastered the art of making Yugoslavian meatballs. Now it’s time to get creative with how you serve them.
Here are a few ideas to get you started:
- Serve with a side of mashed potatoes or mashed cauliflower and a simple green salad.
- Make a meatball sandwich on a crusty baguette with some sharp cheddar cheese and a dollop of Dijon mustard.
- Serve over some delicious spaghetti or creamy polenta.
- They also pair well with roasted vegetables, rice, or even a simple salad.
Yugoslavian Meatballs
Ingredients
- 1.2 oz mixed minced meat (beef and pork in ration of 1:1)
- 1 onion
- 3 tbsp vegetable oil
- ½ cup rice
- 1 egg
- ½ cup breadcrumbs
- 2 cups tomato passata
- 1 cup vegetable stock
- 1 tsp chopped fresh parsley
- 1 tsp sweet paprika spice
- 1 tsp salt
- pepper to taste
- 1 tsp Vegeta (Balkan spice mix of dried carrot, onion, parsnip, celery, parsley, potatoes, black pepper, nutmeg and salt)
Instructions
- Put the rice to boil for 8 minutes (it should be half done).
- Use that time to heat 1 tbsp of oil and saute the nicely chopped onion.
- Leave both the rice and onion to cool before adding them to the meat.
- Add egg, spices, sweet paprika spice, and just ½ tsp of parsley, saving the other half for the sauce. Mix well and then add onion and rice.
- Add breadcrumbs to the mixture gradually to soak all the liquid and ensure the meatballs don't crumble and fall apart. Once you have combined everything together, you can start forming little balls and leaving them to rest for 30 minutes in the fridge. I made 12 meatballs with this quantity.
- Now is the time to fry the meatballs and cook them in a delicious sauce. First, fry each side of the meatballs in 2 tbsp of hot oil.
- Now add the tomato passata, vegetable stock, and the rest of the parsley. Season with pepper and salt to taste, place the lid on and cook for 40 minutes.
- Taste the sauce to determine whether it needs extra spices and whether it's a bit sour. If that's the case, add a tsp of sugar.
- Serve Yugoslavian meatballs with mashed potatoes and a little bit of parsley on top.
Notes
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
