I hate to jinx things, but we really seem to be on a roll with these international meals! Ever since we returned from Thanksgiving, it's been one good dinner after another. And what's more, each night has brought a different protein with unique flavor. When I decided not to return to my job after Henry's birth, I promised Ted that I would not get into a rut of repeating dinners week after week. I have to say that I have more than delivered on that promise!
Of course, when I told Ted Friday morning that I was going to make meatballs from Bosnia & Herzegovina for dinner that night, he was not thrilled.
"More meatballs from Eastern Europe?" he asked "Don't your remember the Armenian debacle?" Of course I did.
"But listen," I said pleadingly, "these are made with beef and lamb and yummy spices and you can cook them on the grill!" His eyes widened slightly, but I still sensed skepticism as he walked out the door.
Later in the afternoon I emailed Ted a link to an article I read online that morning in praise of Bosnia's "cevapi", as the balls of meat are called. I was getting worried that he might find a reason not to come home for dinner, and I really wanted him to do the grilling since his outdoor cooking skills are far superior to mine.
He did come home, and the skepticism was all for nothing, because the article was right. Cevapi is a fabulous way to eat ground meat!
Assembly of the meatballs was a snap. I cooked onion and garlic until soft. In the meantime I mixed the ground beef, lamb, egg, and spices by hand. I incorporated the cooked onion and garlic and then formed the mixture into oblong meatballs, almost a sausage shape. While Ted grilled, I set out fixings for our dinner. Pita, lettuce, raw onions, and sour cream with chives. We made little cevapi sandwiches with the pita, and devoured every last one. These would be excellent if made into burger patties, or even made cocktail size for an hors d'oeuvres.
Another keeper! Much to our surprise, Bosnia & Herzegovina scored a 3.75.
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