Ćufte – Bosnian style Meatballs
With a touch of European flare these meatballs will become your family's favorite go-to dish, guaranteed.
- 1 pound ground Beef I like using a mix of beef and pork
- 1 Egg
- ½ cup Breadcrumbs
- ¼ cup lukewarm Water
- 1 clove Garlic minced
- 1 small Onion chopped and divided
- ¼ teaspoon Nutmeg
- 1 tablespoon chopped fresh Parsley
- 1 tablespoons Flour plus more for coating
- 1 8 oz. can Tomato Sauce
- 1 teaspoon dry Oregano
- 1 teaspoon chopped fresh or dry Basil
- 2 tablespoons Oil
- Salt and fresh ground Pepper to taste
Mix ground beef, half of the onions, garlic, egg, breadcrumbs, nutmeg, parsley, water, salt and pepper in a large bowl by hand until just combined.
Roll meatballs to about the size of a golf ball. Roll each into flour to give it a good coating.
Heat the oil in a large skillet over medium-high. Fry meatballs until just browned, about 3-4 minutes on each side. Don’t worry about the center getting cooked through as you will finish these in the sauce.
Remove from the skillet and keep warm. Add 1 tablespoon flour to the skillet and brown until golden but not brown. Add remaining chopped onions and sauté until softened. Add tomato sauce, oregano and basil and bring to a low simmer.
Arrange meatballs in the sauce, turning each one over to coat. Cover and simmer gently for 15-20 minutes.
Serve with the sauce over spaghetti or other pasta and crusty bread. Sprinkle with chopped parsley for garnish if you want.