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.