Yugoslavian Meatballs

Contributed by

Laura Bais

The Story

It all started with a throwback.

Recently I was watching Dark, a TV series, and there was a scene featuring these meatballs. So, I had a childhood throwback. You see, when I was little, we used to have family gatherings at my grandma...

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Yugoslavian Meatballs

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. Trust me, I know, my grandma's recipe is never a failure!
Servings 4
Prep Time 5 mins
Cook Time 50 mins


  • 270 g Mixed Minced Meat (beef and pork ratio 1:1)
  • 1 whole Onion
  • 3 tbs Vegetable Oil
  • 1/2 cup Rice
  • 1 whole Egg
  • 1/2 cup Breadcrumbs
  • 2 cup Tomato Passata
  • 1 cup Vegetable Stock
  • 1 tsp Chopped Fresh Parsley
  • 1 tsp Paprika Spice
  • 1 tsp Salt
  • 1 tsp Vegeta (Balkan spice mix of dried carrot, onion, parsnip, celery, parsley, potatoes, black pepper, nutmeg and salt)
  • Pepper to Taste


  • 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 pepper, 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 to
Course: Main
Cuisine: European

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