Bavarian-style Grilled Meatballs

Ingredients

In this Bavarian adaptation, the traditional Bosnian Banjalučki ćevapi is transformed into grilled meatballs with a Bavarian twist. The original dish is typically made with a mixture of beef, lamb, and pork, while the Bavarian version uses a combination of beef and pork. Additionally, the Bavarian-style meatballs incorporate Bavarian mustard and caraway seeds, which give them a unique flavor profile. We alse have the original recipe for Banjalučki ćevapi, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon Bavarian mustard 1 teaspoon Bavarian mustard
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, chopped parsley, caraway seeds, Bavarian mustard, salt, black pepper, paprika, nutmeg, ginger, allspice, and cloves. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Place the meatballs on the grill and cook for about 10-12 minutes, turning occasionally, until they are browned and cooked through.
5. 5.
   Remove the meatballs from the grill and let them rest for a few minutes before serving.
6. 6.
   Serve the Bavarian-style grilled meatballs with sauerkraut and mustard on the side.

Treat your ingredients with care...

• Ground beef and pork — Ensure that the meat is fresh and of high quality to achieve the best flavor and texture.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes to enhance their aroma before adding them to the meat mixture.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the meat mixture.
• If you prefer a spicier kick, add a dash of cayenne pepper to the meat mixture.
• Serve the meatballs on a bed of sauerkraut for an extra tangy twist.
• These meatballs can also be pan-fried or baked in the oven if a grill is not available.
• Leftover meatballs can be enjoyed in sandwiches or as a topping for salads.

Serving advice

Serve the Bavarian-style grilled meatballs hot off the grill, accompanied by a side of sauerkraut and Bavarian mustard. They can be enjoyed as a main course or as part of a Bavarian-themed buffet.

Presentation advice

Arrange the grilled meatballs on a platter, garnished with fresh parsley. Serve them alongside a bowl of sauerkraut and a jar of Bavarian mustard for dipping.