After a while here in Sarajevo I'm really starting being contaminated from the Bosnian Kitchen.
I started cooking with the idea of something light and less heavy than the usual meatballs...no eggs, no breadcrumbs, but basically let emerge the amazing flavours of the bosnian basic ingredients: meat and vegetables.
Here in Sarajevo I discovered the real taste of vegetables and meat...something I couldn't find even in the most "organic" shop in London, something that is disappeared from pretty much all over the world. So this first "fusion" recipe is a tribute to these flavours, I hope you dig it.
Ingredients
3 persons
- Ground meat (preferably veil): 500 grams
- 1 onion
- 2 small zucchini
- 1 small potato
- 2 small aubergines
- Grated Parmigiano Reggiano (100 grams)
- Suho Meso (bosnian smoked dry beef meat, you can use breasola instead) 50 grams
- White Yogurt
- Chives
- Fresh Basil
- Olive Oil
First of all wash the vegetables and chop them in tiny pieces (the tinier the better, especially potatoes).
Mix all the ingredients: ground meat, vegetables, chives, Parmigiano and the suho meso (or bresaola).
Knead all the ingredients with your hands for few minutes, so the meat and the vegetables become a big thick meatball. Put some flour on a dish and roll the meat-dough in it.
The best option would be to leave it in the fridge for a couple of hours, but if you are hungry, well start making meatballs straight away!
I love my meatballs small, actually the smaller the better...so they cook faster and better.
Next fry them in a pan with a bit of olive oil for 10 mins. An healthier option is to cook them in the oven instead (15 mins at 200°) .
When ready let them rest on blotting paper for 1 min.
Then put some white yogurt on a plate, decorate with some chives, distribute the meatballs and put some fresh basil on top.
Buon Appetito!
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