Kouraine-inspired Serbian Meatballs with Ajvar Sauce

Ingredients

In the original Moroccan Kouraine dish, the meatballs are typically made with ground beef or lamb, flavored with spices like cumin, paprika, and cinnamon, and served with a tomato-based sauce. In this adapted Serbian version, the meatballs remain similar, but the sauce is replaced with ajvar, a traditional Serbian red pepper and eggplant relish, which adds a unique flavor profile to the dish. We alse have the original recipe for Kouraine, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (0.55 lb) ground lamb 250g (0.55 lb) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1 egg, beaten 1 egg, beaten
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup ajvar sauce (store-bought or homemade) 1 cup ajvar sauce (store-bought or homemade)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground lamb, chopped onion, minced garlic, ground cumin, paprika, ground cinnamon, breadcrumbs, chopped parsley, chopped cilantro, beaten egg, salt, and pepper. 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.
   Heat the olive oil in a large skillet over medium heat. Add the meatballs to the skillet and cook until browned on all sides, about 8-10 minutes.
4. 4.
   Reduce the heat to low and pour the ajvar sauce over the meatballs. Cover the skillet and simmer for an additional 10-15 minutes, or until the meatballs are cooked through.
5. 5.
   Serve the meatballs with the ajvar sauce on top, garnished with additional fresh parsley or cilantro if desired.

Treat your ingredients with care...

• Ground lamb — If you can't find ground lamb, you can substitute it with additional ground beef or use ground pork instead.
• Ajvar sauce — Ajvar is a traditional Serbian relish made from roasted red peppers and eggplant. You can find it in specialty stores or make your own by roasting red peppers and eggplant, then blending them with olive oil, garlic, and vinegar.

Tips & Tricks

• For extra flavor, you can add a pinch of smoked paprika to the meatball mixture.
• If you prefer a spicier dish, you can add a chopped chili pepper to the meatball mixture.
• Serve the meatballs with crusty bread or rice to soak up the delicious ajvar sauce.
• Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.
• Ajvar sauce can also be used as a condiment for sandwiches or as a dip for vegetables.

Serving advice

Serve the Kouraine-inspired Serbian meatballs with ajvar sauce as a main course, accompanied by a fresh salad or roasted vegetables. They can also be served as an appetizer or part of a buffet spread.

Presentation advice

Arrange the meatballs on a platter, drizzle some additional ajvar sauce on top, and garnish with fresh parsley or cilantro for an appealing presentation. Serve with a side of ajvar sauce for dipping.