Homemade Ground Beef Sausages - Perfect Ćevapi Recipe

Hey there, grill masters and food lovers! Are you ready to dive into one of the most beloved and delicious grilled meat recipes from the Balkans? We're talking about Ćevapi (pronounced che-VAH-pee) – those irresistible, finger-sized ground beef sausages that are a staple at any proper Balkan barbecue. If you're searching for ground beef sausage recipes that pack a punch of flavor and tradition, you've hit the jackpot. This isn't just any easy beef recipe; it's a journey into the heart of Balkan cuisine, promising a truly good grilling meat experience.
Forget bland burgers or complicated dinners. Ćevapi are all about simple, fresh ingredients coming together to create a juicy, savory minced meat beef delight. They're perfect for grilling recipes with ground beef and make for an outstanding beef main dish recipe that’s sure to impress. Whether you’re a beginner looking to expand your grilling repertoire or an experienced chef seeking the best grilled meat recipe, our comprehensive guide will walk you through every step to make authentic, mouth-watering Ćevapi right in your own backyard. Get ready to fire up the grill and master the art of these incredible recipes for beef sausages – a true meat to cook on the grill that everyone will adore!

Ingredients

• 2 lbs (about 900g) Ground Beef (80/20 blend): The fat content is key for juicy, flavorful Ćevapi.
• 1 medium Yellow Onion: Finely grated or minced for maximum flavor distribution.
• 5 cloves Garlic: Minced or pressed, for that essential aromatic kick.
• 1 ½ teaspoons Salt: Adjust to your taste, but this is a good starting point.
• 1 teaspoon Black Pepper: Freshly ground is always best.
• 1 tablespoon Sweet Paprika: Adds color and a touch of smoky sweetness.
• ½ teaspoon Baking Soda: This is a traditional secret ingredient! It helps tenderize the meat and gives Ćevapi their characteristic spongy texture.
• 2 tablespoons Olive Oil: Helps bind the mixture and keeps it moist.
• 2-3 tablespoons Soda Water (or regular water): Adds moisture and helps activate the baking soda for a lighter texture.
• For Serving: Fresh chopped white onions, warm flatbread (like lepinja or pita), and Ajvar (Balkan roasted red pepper spread, optional).

Directions

1. Prepare the Meat Mixture: In a large mixing bowl, combine the ground beef, grated onion, minced garlic, salt, black pepper, sweet paprika, and baking soda. Pour in the olive oil and soda water.
2. Marinate the Meat: Now, roll up your sleeves! Using your hands, thoroughly mix all the ingredients until everything is well combined. Be gentle but firm; you want to ensure the spices are evenly distributed without overworking the meat too much, which can make it tough. Once mixed, cover the bowl tightly with plastic wrap and refrigerate for at least 2-4 hours. For the best flavor and texture, let it marinate overnight. This resting period is crucial for the flavors to meld and for the baking soda to work its magic.
3. Shape the Ćevapi: After marinating, take the meat mixture out of the fridge. Take small portions, about 1.5-2 tablespoons each, and roll them between your palms into finger-sized sausages, roughly 3-4 inches long and 1 inch thick. They don't need to be perfectly uniform, but try to keep them similar in size for even cooking. Place the shaped Ćevapi on a baking sheet lined with parchment paper.
4. Grill the Ćevapi: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Lightly oil the grill grates to prevent sticking. Carefully place the Ćevapi on the hot grill. Cook for about 3-5 minutes per side, turning frequently with tongs, until they are beautifully browned with nice grill marks and cooked through. The internal temperature should reach 160°F (71°C). Be careful not to overcook them, or they can dry out!
5. Rest and Serve: Once cooked, transfer the grilled Ćevapi to a plate. Tent them loosely with aluminum foil and let them rest for about 5 minutes. This allows the juices to redistribute, ensuring every bite is moist and flavorful. Serve your hot Ćevapi immediately with a generous helping of finely chopped raw white onions and warm flatbread. A dollop of Ajvar on the side is a fantastic addition!